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THE MOST Delicious Bread Dipping Oil
In Condiments and Seasonings

THE MOST Delicious Bread Dipping Oil



Get the recipe here: https://www.dimitrasdishes.com/bread-dipping-oil-with-roasted-garlic/

Ingredients
3 heads of garlic
olive oil
salt
dried oregano
crushed red pepper flakes
Balsamic glaze
Instructions
Preheat the oven to 400 °F, 200 °C.

Slice the top of the galic heads off with a sharp knife. About a half inch so that the cloves are exposed. Place the garlic on a piece of foil.

Drizzle with olive oil and sprinkle some salt on top. Close the foil and place the package in a baking pan.

Roast covered for 30 minutes. Open up the foil to expose the garlic and roast for an additional 15-20 minutes or until the cloves are golden and tender.

Allow the garlic to cool until it is safe to handle.

Squeeze the garlic cloves out of their skins into a plate.

Drizzle lots of really good quality extra virgin, cold-pressed olive oil on top of the garlic. Sprinkle oregano and some crushed red pepper flakes on top. Season with salt. Drizzle some balsamic glaze into the oil.

Serve with toasted bread, feta, and olives. Kali orexi!

Notes
Balsamic Glaze Substitute: If you do not have a good quality balsamic glaze made with balsamic vinegar and grape must, you can make your own. Combine a quarter cup of balsamic vinegar with a tablespoon of honey in a bowl and whisk together until incorporated. Drizzle some or all of it into the dipping oil. Leftovers can be stored at room temperature for a few days and mixed in salad dressing for extra flavor.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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27 Comments

  5. @SuzanneBaruch

    YES! This is the way to do it! I'm actually right in the middle of making a huge batch of garlic bread to serve with lunch at my daughter's birthday party today, and my procedure is very similar to yours with one difference. I cook the whole, peeled garlic cloves in a 50-50 mixture of good olive oil and butter, with one sprig each of fresh rosemary and thyme, right on top of the stove over very low heat for about an hour. Then I remove the garlic and press it into a paste with a spoon. If I'm making a dip, I mix the paste back into the butter/oil along with the dried herbs. It's amazing!

  17. @peterjr7959

    Love your cooking generally, but that’s a hell of a lot of energy used just to roast three garlic bulbs. I couldn’t possibly put my oven on that long and waste that amount of energy.😮

  18. @tanvav

    TY swee Dimitroula mou! I will try to make this. Love anything read is dipped into

  27. @samiamnot8906

    Thank you! I made this with garlic I just harvested from the garden and it's beautiful 🙂 Served with halved and toasted Turkish bread, a real hit with everyone.

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