Bread Dipping Sauce
The first time I made this was to keep guests snacking while we prepared the first course. We almost didn't make it any farther in the meal as it is SO good!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
light
herbs
american
vegetarian
winter
valentines day
summer
spring
picnics
new year
fall
no cook
side dish
sauces
hors doeuvres
bread
appetizers
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon fresh minced basil
- 1 tablespoon fresh parsley (italian best), minced
- 1 tablespoon fresh minced garlic
- 1/2 teaspoon fresh rosemary minced
- 1/2 cup olive oil (orig. recipe called for 1/2 t. but that has to be a typo)
- 1/8 teaspoon fresh lemon juice
- Carbohydrate 4.44255222115633 g
- Cholesterol 0 mg
- Fat 27.3174280767565 g
- Fiber 1.33896018652196 g
- Protein 0.958843221180504 g
- Saturated Fat 3.80493490803711 g
- Serving Size 1 1 Recipe (46g)
- Sodium 586.505525478469 mg
- Sugar 3.10359203463437 g
- Trans Fat 0.788421445876721 g
- Calories 259 calories
1. Combine all except oil and lemon juice in a small food processor or coffee bean grinder. 2. Chop briefly until all about the same size. 3. Stir in olive oil and lemon juice. 4. To serve, combine about 1 1/2 t. 5. herb mixture to 3-4 T olive oil mixture on a small dish. 6. Dip sliced bread in mixture. 7. Makes 1/4 c. of herb mixture.
