Bread dipper recipe?!
Answers: My boss is coming over for dinner tonight and I wanted to make a bread dip for one of the appetizers. Do you know a simple and fast recipe I could use.
Herbed Bread Dip Mix Recipe
Recipe produces 1 cup Ingredients:
2 tablespoons crushed red pepper
2 tablespoons black pepper
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried basil
2 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons minced garlic
2 teaspoons salt
Directions:
Grind all ingredients together to create the base. To transform into bread dipping oil, simply add 1 tablespoon to a small bowl before pouring extra virgin olive oil over the mixture. Blend on low speed in you blender unitil well mixed together, and your Bread Dip is ready to go.
Some comments regarding the Herbed Bread dipping Sauce:
This never fails to impress and is a great hostess gift. I have made a double batch of the mixture and given it as a gift, along with a homemade loaf of bread and a bottle of quality extra virgin olive oil.We made a bulk batch and served it with cubed french bread, as it we felt it was the perfect accompaniment to the Italian meal we served. We were asked all night for the recipe. Even better, we made the dipping oil a couple of days before the party, and the flavor was simply amazing.
Just make a mixture of extra-virgin oive oil and balsamic vingegar. It's extremely simple and delicious.
Just pour and little of both ingrediants on individula plates and have oyur boss dip the bread in!
ENJOY!
Spinach Bread Dip
1 package Knorr vegetable soup mix
16 ounces sour cream
1 box frozen spinach, thawed
2 loaves round peasant bread
In a large bowl combine soup mix and sour cream. Strain excess water from spinach and add to dip mixture. Stir to combine. Cover with plastic wrap and chill for 2 hours. Slice a circle around top of bread and remove inside and cut into bite sized pieces. Fill hole with spinach dip. Cut other bread loaf into cubes and serve with dip.
Spicy Oil and Vinegar Bread Dip
INGREDIENTS
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Portabella mushroom, red onion and roasted red peppers... saute the amount you need ..... then puree with softened cream cheese... spread and have some wine.
great with some sausage stuffed fried green olives.