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Tuesday, April 24, 2012

Italian Olive Oil Bread Dip

I make alot of Italian dishes. Sometimes having the same old garlic bread in different versions gets really boring. I had tried several dips that didn't include Parmesan cheese and found them to be tasteless and boring. Therefore, I really felt the need to come up with bread dips which would support a nice fresh baked demi baguette. This dip (as well as any bread dip) is best with fresh out of the oven baguettes. Living in Illinois, I get mine from Jewel Foods Bakery and ask them for frozen and package them ready for the freezer. When ready to bake...pop a loaf or two into a 375 degree oven for 12 minutes and you have fresh baked baguette! Be sure to dig down and grab some of the Parmesan cheese.

So, here we go!:


1/2 cup olive oil
1/4 cup Parmesan cheese
1 Tablespoon Paula Deen House Seasoning Revamped (see Pub and Grub Archives)
1 teaspoon dried parsley
1 teaspoon dried oregano


1) Mix all in a small bowl and serve with hot demi baguettes! Easy Peasy!!

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