EASY Loaded Festive Bread Dipping Oil
Loaded festive bread dipping oil is the easiest - and quickest - no-cook appetizer for Christmas parties and holiday entertaining. Think dried cranberries, apricots, pistachios, sage and bright orange zest mixed with olive oil for the ultimate low-effort crowd-pleaser. Just chop, mix, and serve with soft, warm no-knead focaccia for scooping and swirling.
Servings: 8 servings
Calories: 167kcal
Ingredients
For the festive dipping oil -
- ½ cup of olive oil
- 1 tablespoon dried cranberries finely chopped
- 1 tablespoon dried apricots finely chopped
- 2 tablespoons unsalted, shelled pistachios finely chopped
- ⅓ cup grated parmesan cheese
- ¼ cup sundried tomatoes chopped
- 2 garlic cloves crushed
- A handful of rosemary leaves finely chopped
- A handful of sage leaves finely chopped
- Zest of 1 orange
- 1 teaspoon of balsamic vinegar
- A big pinch of flaky salt to serve
Instructions
- Mix the dipping oil.Add all the chopped ingredients to a wide, shallow bowl and mix with a spoon to combine into a cohesive, chunky oil. Give it a taste and adjust the salt as needed.
- Garnish and serve.Serve the dipping oil with lots of lovely warm fresh bread, and enjoy.
You can either mix the oil in a bowl, then transfer it to a serving platter or wide, shallow bowl, or just mix it in the bowl you're serving it in. I tend to go for the bowl I'm serving it in to save washing up!
Notes
SERVING SUGGESTIONS: I highly recommend soft, fresh focaccia to serve with this oil - my super easy no-knead focaccia is perfect. This fragrant rosemary parmesan bread is also wonderful. Any leftovers are fab dolloped onto grilled miso chicken, roast herby chicken, steak, or maple-glazed salmon, and also make a fabulous dressing. Toss through a crunchy salad, spoon on top of poached or scrambled eggs, mix through pasta to make a quick sauce, or use as the dressing in a pasta salad.
STORAGE INSTRUCTIONS: The oil will keep well for at least five days in the fridge, stored in an airtight container. You'll find that the olive oil will solidify in the fridge, so just bring it back to room temperature and give it a stir before serving. If you'd like the herbs to be bright green and vibrant when you serve, I recommend only adding the fresh ones just before serving.
INGREDIENT NOTES: You can make this recipe your own, based on what you have to hand. Switch out the sundried tomatoes for jarred artichokes or red peppers, mix up your spices (za'atar or nutty dukkah is wonderful), or play around with the herbs (dried work well too). Reduce the garlic to one small clove if you'd like it less garlicky.
Nutrition
Serving: 2tablespoons | Calories: 167kcal | Carbohydrates: 4.5g | Protein: 2.1g | Fat: 16.1g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 129mg | Fiber: 0.9g | Sugar: 2.5g | Vitamin A: 185IU | Vitamin C: 6.6mg | Calcium: 58mg | Iron: 0.4mg