Summer Herbs Bread Dip Recipe

 Yield: ½ cup; serves 2-4   

Get the Pan!

Dense, crusty breads are best for dipping. Substitute fresh herbs with dried by using half the amount, or use a little of both.




⅔ cup extra-virgin olive oil, divided

2 large cloves fresh garlic, minced

1 tablespoon each finely chopped oregano & rosemary

2 tablespoons finely chopped fresh basil

1 teaspoon dried thyme

1 tablespoon minced capers, optional

½ teaspoon sea salt


Summer Herbs Bread Dip in a pan.
[Click for larger image] 


In an 8-inch skillet with Teflon™ nonstick coating, add half the olive oil and cook stirring garlic until aroma releases; don’t brown. Add remaining oil; remove pan from heat. In a small bowl, press fresh herbs, releasing their oils/flavors. Add capers and salt if desired. Add herb mix to center of pan; stir; sprinkle parsley and red pepper flakes and serve.