Dill Pickle Bread Dipping Oil
There's nothing easier than a bread dipping oil for easy entertaining, and this umami-packed dill pickle version is a wonderful one that will please any pickle lover. Serve up with a big pile of fluffy chili cheese focaccia and watch it disappear.
Servings: 10 servings
Ingredients
- ½ cup olive oil
- ½ cup dill pickles finely chopped
- Handful of dill chopped
- 1 garlic clove crushed
- 1 teaspoon red pepper flakes
- ¼ cup feta crumbled
Instructions
- Mix the oil. I like to mix the oil in the lipped plate or bowl I'm going to serve it in, for ease. Add the olive oil, chopped pickles, dill, red pepper flakes, crushed garlic and feta and mix well to combine.
- Serve. Enjoy the dipping oil with a big pile of fresh bread - I love it with chilli cheese focaccia or garlic flatbreads.
Notes
STORAGE INSTRUCTIONS: Keep any leftovers in the fridge for about 10 days - the oil will solidify as it cools but will become liquid again as it sits at room temperature.
INGREDIENT NOTES: Use your favorite dill pickles here - or make your own (see below). You can skip the feta if you like, but I love the creamy, salty element it brings.
HOW TO MAKE QUICK PICKLES: Slice 1 cucumber into rounds, and pack them into a large glass jar. Add 1/2 cup white vinegar, 1/2 cup water, 1/2 tablespoon salt, a handful of dill, 3 sliced garlic cloves, 1 teaspoon of coriander seeds, 1 teaspoon of red bell pepper flakes and 1 teaspoon of black peppercorns to a small pan and set over medium heat. Heat the mixture until the salt has dissolved, then pour it into the jar over the sliced cucumbers. Let sit for about 30 minutes before using, then store in the fridge.