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
- Heat a medium skillet over medium-low heat on stovetop.
- Add 1/2 cup EVOO and heat.
- Add 4 tsp garlic and sauté for 30 secs (or until fragrant).
- 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!
- Add 1/4 cup balsamic vinegar.
- 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 #LowSodium
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