Johnny Carino's Olive Oil Dip
Rosemary, parsley, oregano, crushed red pepper, salt and pepper, Parmesan cheese, and toasted garlic combine to create a delicious olive oil dip for bread.
- 2 teaspoons rosemary
- 2 teaspoon parsley
- 2 teaspoons oregano
- 1 teaspoons crushed red pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 teaspoons Parmesan cheese
- 1 cup extra virgin olive oil
- 1 head garlic, peeled and chopped
Cooking time 30mins
Adapted from myrecipes.com
Preheat oven to 375°
Blend spices and Parmesan cheese in a food processor until finely chopped. Add to olive oil.
Lay chopped garlic on a baking sheet lined with parchment paper. Roast garlic for 10 minutes and stir. Roast for another 10 minutes until garlic is golden and crispy, but not burned. Serve roasted garlic in a shallow bowl for dipping. Add oil as desired when ready to eat.
I mixed dried herbs, roasted garlic and oil together without the parmesan cheese. I did this so the herbs, garlic and olive oil would infuse and will add the cheese when ready to use.