Jalapeno Popper Bread Dipping Oil
Serve up this fun twist on jalapeno poppers at your next party or game-day watch party. You can't go wrong with a quick loaded bread dipping oil - just mix a pile of easy-to-find ingredients with olive oil and serve up with lots of bread (I recommend no-knead chili cheese focaccia or no-knead rosemary parmesan bread) to swirl through.
Servings: 10 servings
Ingredients
- 1 cup olive oil
- ½ cup pickled jalapenos finely chopped
- ½ cup flat-leaf parsley finely chopped
- Zest of 1 lemon
- ¼ cup feta cheese crumbled
- ¼ cup parmesan grated
- 1 teaspoon honey
- 1 teaspoon flaky sea salt
Instructions
- Mix the oil.Add all your ingredients to a lipped plate or small bowl. Mix well to combine. Taste, then season with a little more salt if you like. PRO TIP: For ease, I like to mix the oil on the plate or bowl I'm going to serve it from.
- Serve. Enjoy the oil with your favourite bread - I recommend cheesy chili oil focaccia, crusty sourdough, or this lovely no-knead rosemary parmesan bread.
Notes
PREP AHEAD: You can mix the oil 3 - 4 days in advance of serving it - the colour of the parsley may be slightly dull, but it's not too noticeable. Store it in the fridge, but bring it out of the fridge about 15 minutes before you'd like to serve it, just to take the chill off it.
INGREDIENT NOTES: The oil isn't too spicy, but if you're worried, start with 1/4 cup of jalapenos, taste it, and then add more if you'd like to. It's always much easier to add more, rather than having to try and take them away. You could swap the parsley for cilantro, thyme, oregano or basil if you like. Use cheddar or Monterey Jack in place of the parmesan and feta if you prefer.
Nutrition
Serving: 2tablespoons