GARLIC AND HERB OLIVE OIL DIP

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Ingredients: 

• garlic cloves 
• 2 tablespoons capers, drained
• 1/2 teaspoon dried oregano
• 2 teaspoons chopped fresh rosemary
• 1 teaspoons chopped fresh thyme
• 4 tablespoons finely grated Parmesan cheese
• Pinch sea salt
• Fresh ground pepper, to taste
• Pinch crushed red pepper flakes, optional to make it spicy
• 1/2 cup Lemon Olive Oil
• Crusty bread, cubed

Preparation: 

Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and grated cheese. Season with a small pinch of salt and pepper. Use the back of a spoon and press onto the herbs to blend into the garlic and capers. Place the garlic-herb mixture in a dipping plate. Drizzle the olive oil on top. Serve with cubes of bread.

RICOTTA, CILANTRO & ROASTED ONION DIP:

Ingredients: 

• 1 lb. fresh ricotta
• 3/4 cup finely shredded Parmesan cheese
• 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 garlic clove, finely grated
• 1/4 cup Cilantro & Roasted Onion Olive Oil
• 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon.
• Kosher salt
• Pepper
• Pepper flakes - optional
• Lemon Olive Oil - drizzle on top
• 2 baguettes
• 3 tbsp Butter Olive Oil – for baguette

Preparation: 

In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & Roasted Onion infused olive oil until smooth. Scrape into a medium bowl, stir in the herbs and season generously with salt and pepper. 

For baguettes (use oven or grill) - Brush the baguettes with Butter infused olive oil. Grill over moderately high heat, turning once, until lightly charred, 3 minutes. 

Serve dip in bowl and top with pepper flakes. Add a drizzle of EVOO. Can be served with baguette, or grilled veggies.