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My review
Spicy Oil and Vinegar Bread Dip
13
Janice
"This recipe is fantastic with warm crusty Italian bread, or any other bread for that matter! Use extra virgin olive oil and really good aged balsamic vinegar. For best results, make a day ahead and store in the refrigerator so flavors can meld."
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Ingredients
8 h 10 m servings 180Original recipe yields 12 servings
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Read all reviews 108145 Ratings
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Most helpful positive review
6/14/2006
I make this all the time and usually dont have time to do it overnight, so if you are in a hurry add about 2 tablespoons of butter and microwave for 1 minute. The addition of butter seems to ho...
Most helpful critical review
10/10/2009
Way to much balsamic vinegar. You need to roast the garlic slithly, also. Johnny Carino's is the best and it has the roasted garlic in it.
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6/14/2006
I make this all the time and usually dont have time to do it overnight, so if you are in a hurry add about 2 tablespoons of butter and microwave for 1 minute. The addition of butter seems to ho...
10/16/2006
This IS delicious but I recommend making the seasoned Balsamic Vinegar in advance, holding back the extra virgin olive oil until ready to serve. For each 3 teaspoon serving of seasoned vinegar a...
7/20/2006
Great recipe. Been looking for it after I had it at a restaurant. Its great if you add 2 to 3 tbsp of parmesan cheese in the dip as well!
12/10/2006
I loved this recipe!!! I had a dinner party, and I should have only served this! Everyone ate this dip with warm bread, and were so full I had to give everyone their dinner to go. I did not c...
4/12/2007
I have used this dip not just for bread, but I have mixed it in with tuna instead of mayo in sandwiches. My favourite use is to mix it in with cold wild rice with a sprinkling of feta cheese for...
10/24/2005
Fab-u-Lous! I made this dip over the weekend and served it with some french bread and everyone ate it up. In the past,if I saw an oil based bread dip at the store I usually bought it to try. I w...
3/16/2007
THIS IS GREAT! I have been buying the special oil and pre-made spices at a gourment store and this is WAY better. I always have this ingreidents on hand, so it a fast and easy appeitzer. I cut...
8/7/2006
I wouldn't describe this as even remotely 'spicy' but it is EXTREMELY good nontheless! I agree that it really is worth letting it sit in the fridge overnight. I would be interested in adding som...