Bread Dipping Oil
This bread dipping oil will be the star of your Holiday food table. It comes together quickly and with simple ingredients, but every bite feels like a flavor explosion.
Servings: 4 persons
Ingredients
For the dip
- 1 medium red bell pepper
- ¼ cup olive oil
- ¼ cup sliced black olives
- ⅛ cup chopped walnuts
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 2-3 garlic cloves grated
- 1 teaspoon finely chopped orange peel
- ½ teaspoon parsley
- ½ teaspoon italian seasoning
- ⅛ teaspoon salt
To serve
- 8 Bread slices cut into cubes
Instructions
- Set a wire mesh or jaali on the stove flame, place red bell pepper and roast on very low heat for 8-10 minutes. Keep turning as blisters are formed and roast until it is charred on all sides. Transfer to a bowl and keep covered for 5 minutes so they soften and can be peeled easily. Peel off the skin from the roasted peppers and finely chop them.1 medium red bell pepper
- Take oil in a bowl, add olives, walnuts, balsamic vinegar, honey, garlic, orange peel & chopped bell pepper. Season with parsley, italian seasoning and salt and mix well till all the ingredients come together.¼ cup olive oil, ¼ cup sliced black olives, ⅛ cup chopped walnuts, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 2-3 garlic cloves, 1 teaspoon finely chopped orange peel, ½ teaspoon parsley, ½ teaspoon italian seasoning, ⅛ teaspoon salt
- Serve with bread cubes.8 Bread slices cut into cubes
Notes
- Dip can be made in advance and will stay good for 4-5 days when refrigerated in an airtight container.
Nutrition
Calories: 326kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 471mg | Potassium: 174mg | Fiber: 4g | Sugar: 6g | Vitamin A: 974IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 3mg