Spice Blend for Dipping Oil


New member
Spice Blend for Dipping Oil

2 oz. grated Parm
2 oz. grated Asiago
1 TBSP. fresh garlic, minced
1 TBSP. dried oregano, crumbled
1 tsp. crushed red pepper flakes
1 tsp. kosher salt, large flakes
1 tsp. dried parsley, crumbled
1/2 tsp. black pepper, coursely ground

Combine all in a small bowl, and press against the
sides of the bowl to blend garlic and cheese oils into
the dry ingredients. (You could also use a morter &
pestal, but don't grind salt or garlic to a powder)
Place in a jar and refridgerate overnight.

Pour some fine olive oil into a small appetizer or tapas
plate with graduated edge and spoon a tsp. of spice
mix in the corner of oil.

Serve with crusty bread for dipping.

(I keep leftover mix in a jar in the freezer to always
have on hand. My problem is getting good bread)

(plate should have an edge something like this:)



I like that one, Cal. Takes me back to a little family restaurant in Rome with no menu. You sat down and the first thing you received was much as you described and red and white wines for the table. After that the meal was whatever they were cooking that day.



New member
I love the stuff at Carrabba's and a couple of small joints like you mentioned from Jersey days years ago. So this is my take on it.
Thanks, Buzz.