Parmesan and Garlic Dipping Oil

"This dipping oil is wonderful with a crusty french bread. I got this recipe from our local paper."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Sharon123 photo by Sharon123
photo by Sandi From CA photo by Sandi From CA
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
15mins
Ingredients:
7
Yields:
0.5 cup
Serves:
2-4
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ingredients

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directions

  • Whisk together all ingredients except oil until combined.
  • Gradually whisk in oil until blended.

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Reviews

  1. Delicious!!! I used basil instead of oregano because I made basil/garlic focaccia and wanted to match the herbs, and I used the olive oil left from roasting some garlic heads. I think next time I will use a little less balsamic and a little more oil......fabulous!
     
  2. Could this oil be used at a sub oil or salad dressing? There is a sub shop in my town that uses a sub oil that looks similar to this.
     
  3. Could this be a make ahead dipping oil!? Would it need to be refrigerated? What is the storage time?
     
  4. So good!
     
  5. Awesome dipping oil ! Was a huge hit and went quick ! Would like to try this with red wine vinigar the next time just for a change up but will definitely keep this recipe !!
     
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Tweaks

  1. Delicious!!! I used basil instead of oregano because I made basil/garlic focaccia and wanted to match the herbs, and I used the olive oil left from roasting some garlic heads. I think next time I will use a little less balsamic and a little more oil......fabulous!
     

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