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Italian Herb Dipping Blend

Don't eat bread alone...enjoy fresh baked bread, like Sun-Dried Tomato Provolone Bread on page xxx with this herb flecked oil. Bead Alone by Judith Hendricks tells the story of the joy one woman experiences from bread making.—
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings per batch


  • 2/3 cup dried basil
  • 2/3 cup dried parsley flakes
  • 6 tablespoons dried rosemary, crushed
  • 2 tablespoons dried minced garlic
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried oregano
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon crushed red pepper flakes
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1/2 cup olive oil
  • Italian or French bread


  • Combine the first 10 ingredients. Transfer to small spice jars. Store in a cool, dry place for up to 1 year. Shake before using. Yield: 16 batches (2 cups mix).
  • To prepare dipping blend: In a small skillet, heat 2 tablespoons seasoning mix with olive oil just until heated through. Divide among four shallow serving plates. Serve with bread.
Nutrition Facts
2 tablespoons (calculated without bread): 244 calories, 27g fat (4g saturated fat), 0 cholesterol, 76mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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