“Fly me to the moon. Let me play among the starts. Let me see what Spring is like on Jupiter and Mars…” Good ol’ Frank Sinatra was playing as we walked into a local Italian restaurant. We were seated with refreshments, and? You guessed right. A serving of bread and the famous oil and vinegar. I stared at it enviously. I was on my paleo best behavior. So I scooted the plate away from me. MAN!!! That was difficult! I would’ve loved to dip that fresh out the oven loaf right into that plate of oil and vinegar. At that moment, I realized, I NEED that in my life. After all, I have everything I need at home to make it happen. Why not!? That being said, I’m going to share this Paleo Oil and Vinegar Dip recipe with you all.
Paleo Oil and Vinegar Dip
Bread:
A Loaf of Paleo Sourdough
Dip:
¼ Cup – Kasandrinos Extra Virgin Olive Oil
2 Tbsp – Kasandrinos Balsamic Vinegar
1 Tbsp – Gold Nugget Ghee
¼ Tsp – Dried Rosemary (Chopped)
¼ Tsp – Dried Oregano (Chopped)
½ Tsp – Red Pepper Flakes
¼ Tsp – Dried Parsley
2-3 Cloves of Garlic (Crushed)
1 Tsp – Fresh Basil (Minced)
½ Tsp – Fresh Thyme
1 Tsp – Fresh Lemon Juice
Zest of Half a Lemon
2 Tsp – Flake Sea Salt
¼ Tsp – Coarsely Crushed Black Pepper
Paleo Oil and Vinegar Dip Instructions:
This Paleo Oil and Vinegar Dip is very easy to whip up. It is a perfect appetizer or accompaniment to a charcuterie tray. 1.) In a skillet, cook the crushed garlic in ghee until they are golden brown. I cook this in lower heat to ensure the garlic is fully cook.
2.) Once it is nice and golden, remove the ghee and garlic from the skillet.
3.) Next, mix the rest of the ingredients together and allow it to marry for 15-20 minutes.
4.) Mix the garlic, ghee with the oil and vinegar mixture. Give it a good stir, break off a piece of toasted Paleo Sourdough and get to dipping! When I dip, you dip, we dip. Paleo Oil and Vinegar Dip. Until next time, eat up my friends!
