Tastes of Italy Bread Dipping Mix
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A dry Italian herb and spice blend ground together and kept in a jar. Stir a tablespoon into olive oil for a bread dip, or pack a jar as a handmade gift.
Ingredients
- 1 tablespoon crushed red pepper
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon dried minced garlic
- 1 teaspoon kosher salt
To serve (per serving)
- 1 tablespoon mix
- about 2 tablespoons extra virgin olive oil
Equipment
- spice grinder
- airtight jar
- mixing bowl
Directions
- Grind the spices in a coffee or spice grinder until evenly blended, then pour into a clean, dry jar with a tight lid.
- For each serving, spoon 1 tablespoon of the mix into a small shallow bowl, pour in about 2 tablespoons extra virgin olive oil, stir, and leave to stand for 20 to 30 minutes before serving.
- Serve with crusty bread, such as French bread, ciabatta, focaccia, or breadsticks.
Notes
Dry mix: airtight jar in a cool, dark, dry place about 6 months. Oil dip: use the same day, or refrigerate and use within 4 days.
Nutrition
Serving: 33g | Calories: 252kcal | Carbohydrates: 2.9g | Protein: 0.6g | Fat: 27g | Saturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 298mg | Potassium: 65mg | Fiber: 1.1g | Sugar: 0.1g | Vitamin A: 313IU | Vitamin C: 1.4mg | Calcium: 29mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from 1/8 of the mix with about 2 tablespoons extra virgin olive oil; crushed red pepper counted as cayenne. Brands and portions vary, so use it only as an approximation.
