mix some olive oil with garlic.How would you make a bread dip with olive oil and garlic?
Dip for Vegetables and Bread
INGREDIENTS:
3/4 cup olive oil
6 tablespoons butter, room temperature
12 anchovy fillets
6 large garlic cloves, crushed and minced
fresh vegetables, cut into bite-size pieces
1 large loaf crusty Italian or French bread, cut into 2'; slices
PREPARATION:
Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper. Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc..
Makes 6 Servings
Wrong choice, at least in my opinion. A better one is olive oil %26amp; Balsamic vinegar, you just pour it in a shallow saucer as they do not mix, so the bread goes though both layers, -you can chose how much of each you pick up if you watch what you are doing.
Olive oil
Coarse black pepper
oregano %26amp; basil
crushed garlic
Mix it all together, yummy
Since you have access to the Internet, go to www.foodnetwork.com and check out Chef Emeril's page. He did just that dip not long ago on his t.v. program, and it's archived on his page. There's a trick to how you add the oil to keep the dip from breaking and Emeril will show ya how...
saute crushed garlic in olive oil,cool and strain out garlic
If you mean like what you would get at a restaurant, then heat the oil in a pan and put however much garlic you want in the pan to brown it. This will make the oil tastier, then once it has cooled alittle put it in a plate and season with salt, pepper (fresh ground if you have it) and basil.
Either 'crush' your garlic or 'chop it fine' and then put it into a container with your olive oil ... and COVER IT TIGHTLY and let it 'sit' somewhere for at least a full day and night before you use it ... that way the 'garlic' will 'infuse' into the oil and 'flavor it' ... and it is really 'very good' with a nice 'crusty artisan bread' instead of 'butter' ... and is 'much better' for you because it has no 'bad fat' only the 'good fat' ... and you use much less, too ... I'd have it with some 'spaghetti' with meat sauce ... YUM!
like at the italian restraunt poor oil in saucer then add a little garlic and some pepper and vwala
Get some olive oil, garlic salt, and a touch of vinegar.
Take some high quality olive oil (extra virgin), pour it onto a plate, add some minced garlic to it. The amount you add will per your love of garlic.
Take some crusty bread like a baguette, slice or tear into pieces - dip it in the oil/garlic mixture. Eat.
Ways to doctor this up any or all of the following enhance it -
Add some crushed red pepper (like you put on pizza).
Add some fresh grated Parmesan cheese
Add some balsamic vinegar
Add various herbs like dried Italian seasoning.
Warm Olive oil and garlic dip 1/2 cup olive oil
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon fresh chives, chopped
1 tablespoon fresh Italian parsley, chopped
Fresh black pepper
1 jar Whole Olives, drained
6 slices country bread
In a small saucepan over medium heat, heat oil and butter until bubbly. Add garlic. Reduce heat to low and cook until garlic is fragrant; do not allow garlic to brown. and cook, stirring, for 2 minutes. Remove from heat; stir in chives and parsley. Season with pepper. Serve warm with olives and bread, for dipping.
or
Press garlic, mix with Olive oil and balsamic vinegar, salt and pepper. Dip in the fresh bread.
Peel three cloves of garlic and put them into your bottle of olive oil. When it's dinnertime, pour a couple tablespoons of the oil on a small plate, sprinkle it with salt and pepper, then dip your bread into it. Delicious!
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