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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Herbed Dipping Oil For Bread
 Categories: Dips
      Yield: 1 /3 cup
 
      1 ts Fresh rosemary; up to 3 ts
    1/4 ts Dried garlic flakes *
    1/4 ts Flaky sea salt;
           - like Maldon salt,
           - up to 1/2 ts
    1/8 ts Dried oregano;
           - up to 1/4 ts
    1/8 ts Red pepper flakes;
           - up to 1/4 ts
    1/3 c  Extra virgin olive oil
 
  Preparation time: 5 minutes
  
  This yummy bread dipping oil is just like the kind you love at
  restaurants! You'll love the delicious flavor with your favorite
  breads. Keep in mind the measurements are loose here. Feel free to
  add more or less of something, to taste!
  
  If you're using fresh herbs (like fresh rosemary, or fresh oregano),
  wash and mince them finely. I like to go for a very fine mince, but
  you can leave some larger pieces if you like for a more organic look.
  
  In a small bowl, or a small plate with raised sides, sprinkle
  rosemary, garlic flakes, flaky sea salt, oregano, and red pepper
  flakes. If you're adding other extras, like more herbs, Parmesan
  cheese, etc., add those here.
  
  Drizzle the herbs and seasonings with olive oil. Use a spoon to mix
  everything evenly, if needed.
  
  Serve with warm bread. Cover any leftover oil and store in the fridge
  for up to 1 week. The oil will solidify in the fridge, but will
  quickly thaw at room temperature.
  
  Recipe by Emily Dixon
 
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