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    You are in: Home / Italian / Balsamic/Olive Oil Bread Dip Recipe
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    Balsamic/Olive Oil Bread Dip

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Victoria & Scott Cohen's Note:

    A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients.

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    Serves: 40


    enough ...

    Units: US | Metric

    • 1/2 cup balsamic vinegar (the good stuff)
    • 1 cup good quality olive oil
    • 6 -8 tablespoons Gilroy garlic, minced (I find it at QFC fresh veg area)
    • 1 teaspoon hot pepper flakes
    • 1 -2 teaspoon ground aniseed
    • 1 tablespoon dried, chopped onion
    • 1/2 teaspoon celery seed
    • basil (fresh ground fine or jarred)


    1. 1
      I never make this quite the same way twice but man is it good to keep on hand.
    2. 2
      Mix EVERYTHING together in a bowl and pour into a nice glass container.
    3. 3
      I get wide mouth ones at Ross, but they have them everywhere.
    4. 4
      Let it sit for a few hours and shake it up lots to mix all the flavors together.
    5. 5
      I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing.
    6. 6
      If you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes, you can serve it with any meal allowing each person his own dipping sauce.
    7. 7
      It's addictive and sooooo easy to make and keep on hand.
    8. 8

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    Ratings & Reviews:

    • on May 30, 2002


      I used regular garlic and couldnt find any ground aniseed, but it was still delicious! I served this as a bread dip in little dishes to people at a vegan dinner party that I had. Everyone loved it! It also saved the day as an emergency salad dressing when I realized I had forgotten to buy some. Very easy to make, and very addictive!

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    • on February 28, 2002


      I used this to marinate lamb chops. I replaced the basil with mint, had to use plain garlic cloves (can't find Gilroy) and I used a litttle Pernod (a French anise-flavoured liqueur) since we can't buy anise seeds here. The chops tasted very nice. I will use this to experiment with other foods.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010


      We love this recipe. We've altered it a little (no anissed or celery seed) but that suits us fine. We've been making it NON STOP since we found it. It's a good recipe to add/subtract too. Thanks for this one!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Balsamic/Olive Oil Bread Dip

    Serving Size: 1 (9 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 50.9
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 0.9 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.0 g
    Sugars 0.5 g
    Protein 0.0 g

    The following items or measurements are not included:

    Gilroy garlic

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