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!
It’s the most wonderful time of the year.
Since it’s clearly not Christmas yet, what’s wonderful is that my sun bubble is back!!!
Aside from being as made up as Kim Kardashian, a sun bubble is that magical time when the morning sun hits my dining room window at the most perfect angle, with the most perfect intensity, at the most perfect time of day: NAP TIME! Oh and doves cry, and angels get their wings. Or I just get really awesome photos. The latter seems a tad more practical.
I’m so excited to have found my sun bubble again that I’m not even going to acknowledge the fact that it’s about to pop. Or maybe I will. I’m moving. Actually I’m moving, and then I’m MOVING! Body and blog. Details to come; promise! But until then, I’m going to go ahead and require that you pretend it’s not hotter than Hades outside and roast your garlic. Pretty please? With olive oil on top?
Thanks! You’re the best!
Restaurant-Style Olive Oil and Herb Bread Dip
- ½ cup quality extra virgin olive oil
- ½-1 whole head of roasted garlic, peeled
- 1 tsp parsley
- ½ tsp dried basil
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt, plus any extra to taste
- ⅛ tsp paprika
- a pinch of thyme
- a pinch of cayenne or white pepper
- freshly ground black pepper, to taste
- optional: freshly grated Parmesan cheese
- not optional: roasted garlic; it's too good to skip! serve with the freshest baguette you can get your hands on!
- Pre-heat oven to 400 degrees F
- Grab an entire bulb of garlic and slice a little less than ¼ 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 your ready for some serious dippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.
- Once your garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half to the entire clove 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!
And second. And third. And…
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