No matter how hard I tried, there was just no way I could capture a nice picture of this dip. My poor photography skill does it no justice. I was gunning for the type of dip usually served in Italian restaurants with their complimentary bread. This is it! The garlic gives another depth to the dip. If you like garlic, chop it roughly but if you'd rather not bite into chunks of garlic, just mince it well.
My sister mentioned that the dips she tried in restaurants are usually a combination of just olive oil and balsamic vinegar. So if you do not have the herbs on hand, just mix the olive oil and balsamic vinegar together and dip away. This dip goes terrifically well with french bread or any warm crusty bread.
This recipe serves 6.
- 1/3 cup extra virgin olive oil
- 3 tablespoons and 2 teaspoons balsamic vinegar
- 2 clove garlic, chopped or minced
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Mix all ingredients in a bottle. Seal bottle and refrigerate for 8 hours or overnight. Shake well before storing.
Will keep in refrigerator for weeks.