This Italian restaurant copycat will rock your socks! Grab a baguette and your favorite extra virgin olive oil to make this delicious garlic herb bread dip! My circle of relatives and pals clearly ADORE this eating place-style olive oil and herb bread dip.
It’s the maximum superb time of the year.
Since it’s surely now not Christmas yet, what’s fantastic is that my sun bubble is returned!!!
Aside from being as made up as Kim Kardashian, a sun bubble is that magical time when the morning solar hits my dining room window at the most best angle, with the maximum ideal depth, at the most best time of day: NAP TIME! Oh and doves cry, and angels get their wings. Or I just get simply wonderful photos.
The latter appears a tad more practical.
I’m so excited to have located my sun bubble again that I’m not even going to well known the reality that it’s about to pop. Or perhaps I will. I’m transferring. Actually I’m transferring, and then I’m MOVING! Body and weblog. Details to come; promise! But until then, I’m going to move ahead and require that you faux it’s not warmer than Hades outdoor and roast your garlic.
Pretty please? With olive oil on pinnacle?
Thanks! You’re the best!
- 1/2-1 whole head of roasted garlic peeled
- 1/2 cup extra virgin olive oil
- 1/2 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp sea salt plus any extra to taste
- 1/2 tsp onion powder
- a pinch of dried thyme
- 1/8 tsp paprika
- freshly ground black pepper to taste
- a pinch of cayenne or white pepper
See Also: Stuffed Bell Peppers
- freshly grated Parmesan cheese
- Pre-heat oven to 400 degrees F
- Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. Roast anywhere from 40-60 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!
- Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever you’re ready for some serious dippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.
- Once the garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half the cloves to all the cloves in the entire head of garlic and blend together with the olive oil using a food processor or blender.
- Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil. You can dig in after 20 minutes or give it an hour or so, totally up to you!
Try not to skip the roasted garlic; it’s too good to leave out! serve with the freshest baguette you can get your hands on! If you’re crazy pressed for time you can try sautéing the garlic in oil on the stovetop until fragrant and tender… but the buttery roasted garlic is for sure my favorite part about this delish dip!
When using fresh herbs instead of dried herbs, simply add extra! The dried herbs are more concentrated in flavor so a little extra of the fresh stuff should do the trick! Let your tastebuds be your guide!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of bread and optional parmesan cheese and enjoy!