Olive Oil with Roasted Garlic Dip
If you prefer not to use roasted garlic, this olive oil dip is great by itself. Just mix the dry spices and add them to a plate pour olive oil over the top to cover and stir. Serve with crusty bread.
1 cup Extra Virgin Olive Oil
1 T. fresh rosemary (or 1 teaspoon dried), minced
1 T. fresh parsley (or 1 teaspoon dried), minced
1 T. fresh oregano (or 1 teaspoon dried), minced
1 T. fresh basil (or 1 teaspoon dried), minced
1 teaspoon crushed red pepper
1 teaspoon black pepper
4 teaspoons parmesan cheese, grated
2 heads garlic, top cut off and roasted
Blend spices and parmesan in food processor until finely chopped. Add to olive oil.
Heat oven to 400. Prepare garlic by cutting off the top of the head and drizzle with olive oil and sprinkling with salt and pepper. Wrap in foil and roast for 40 minutes. Let cool and squeeze out garlic cloves.
To serve; Add roasted garlic to a serving bowl and add the oil as desired when ready to eat. Serve with warm crusty bread.