Cali-Mediterranean Bread Dip

I serve this as a dip for my Almond Flour Focaccia and Rosemary & Sea Salt Peasant Bread.

SO good!

I literally ate a quarter of a loaf of Rosemary & Sea Salt Peasant Bread w/ this for dinner one night after following a really badly written recipe for a first attempt at a Penne alla Vodka recipe – I didn’t even care that the pasta was a loss b/c this is delicious! Okay, maybe I also ate some salad. Ha!

FUN FACTS: We all know something similar as an appetizer service at *Italian* restaurants here in SoCal, right? This is NOT an Italian food at all. No one seems to know *for sure* where this started, but I vote to keep it!!!

TIPS: Omit the Parmesan to make this recipe OvoVege, Paleo, Vegan, or Whole30.

Cali-Mediterranean Bread Dip Recipe

Ingredients

• 1/2 cup extra virgin olive oil (EVOO)
• 1/4 cup balsamic vinegar
• 1/4 cup grated parmesan cheese
• 2 Tbsp dried oregano
• 4 tsp minced garlic
• 1/4 tsp freshly ground black pepper

Directions

1. Heat a medium skillet over medium-low heat on stovetop.
2. Add 1/2 cup EVOO and heat.
3. Add 4 tsp garlic and sauté for 30 secs (or until fragrant).
4. Transfer oil mixture to a serving bowl. I use a pasta bowl b/c it’s wide and balanced, with enough depth to keep the goodness from spilling out!
5. Add 1/4 cup balsamic vinegar.
6. Stir in 1/4 cup parmesan, 2 Tbsp oregano, and 1/4 tsp pepper.

Nutrition Facts
Servings: 8
Amount per serving
Calories	151
% Daily Value*
Total Fat 15g	19%
Saturated Fat 3.3g	17%
Cholesterol 5mg	2%
Sodium 115mg	5%
Total Carbohydrate 2.6g	1%
Dietary Fiber 0.5g	2%
Total Sugars 1.3g
Protein 3.3g
Vitamin D 0mcg	0%
Calcium 113mg	9%
Iron 1mg	3%
Potassium 34mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LactoVeg #LactoOvoVeg #LowCarb