• Melinda O'Malley Keckler

Dipping Sauce

Updated: Feb 17

Who needs butter? Your favorite olive oil and a few spices make a great combination to serve with bread. Packed with flavor, this is a big hit every time I serve it. Whether as an appetizer or alongside the main meal - either way with plenty of warm bread, this dipping sauce is top notch.

Use the lightest olive oil possible - though any olive oil works.

Dipping Sauce

By Melinda Keckler, Crinkled Cookbook

1 or 2 cloves of garlic, crushed

1/2 tsp dried oregano

1/4 tsp dried basil

1/4 tsp (scant) red pepper flakes

freshly ground pepper to taste

1/2 - 2/3 cup light olive oil

1-2 tbsp balsamic vinegar (optional)

Crush garlic into the bowl you plan to serve from. Add spices and olive oil and stir to combine. Allow enough time for the flavors to blend, about an hour of so if possible before serving but you can serve right away. The balsamic vinegar is just an option and adds a bit of tang - the sauce is delicious either way.

I like to serve this in glass bowls and small pitchers. Just be sure to include a serving spoon so folks can add the sauce to their little bowls at each plate.

This combination is so simple, but it's light and lovely and packed full of flavor. Make sure everyone has a little dish (ramekins work great!) to spoon the sauce into. Serve with plenty of slices of your favorite sourdough or other sturdy bread and enjoy.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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