April 02, 2021 2 min read

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 Sicilian Nocarella Extra-Virgin 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 infused Olive Oil
  • 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon.
  • Kosher salt
  • Pepper
  • Pepper flakes - optional
  • Sicilian Nocarella EVOO - drizzle on top
  • 2 baguettes
  • 3 tablespoons of Butter infused 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.