Holiday Bread Dipping Oil
A festive twist on viral bread dipping oil, loaded with sun-dried tomatoes, dried cranberries, pistachios, Parmesan, fresh herbs and orange zest. It's a no-cook, make-ahead appetizer that's savory with a touch of sweetness, perfect for a Thanksgiving bread basket.
- 15 min
- 6 servings
- $$
- easy
- Italian-American
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Ingredients
Equipment: microplane
Method
- 1
Pour the olive oil into a shallow serving dish.Pour the 3/4 cup olive oil into a shallow serving dish.
- 2
Add the sun-dried tomatoes, cranberries, pistachios, garlic, Parmesan, rosemary, thyme, orange zest and red pepper flakes.Add the 2 tbsp sun-dried tomatoes, 2 tbsp cranberries, 3 tbsp pistachios, 2 garlic cloves, 2 tbsp Parmesan, 1 tsp rosemary, 2 tsp thyme, 1 tsp orange zest and 1/4 tsp red pepper flakes.
- 3
Stir to combine, then season with flaky salt and cracked black pepper, tasting and adjusting as needed.Stir to combine, then season with flaky salt and cracked black pepper, tasting and adjusting as needed.
- 4
Serve with focaccia, toasted Italian bread, rolls or crackers for dipping.Serve with focaccia, toasted Italian bread, rolls or crackers for dipping.
Tips
- To make ahead, combine everything except the olive oil and garlic in a container up to 3 days in advance, then add the oil and garlic just before serving.
- The narration mentions sage while the written recipe uses thyme; either herb works, so use whichever you prefer.
- Expect a mostly savory, garlicky flavor with small sweet pops from the cranberries and orange zest.
- Chop everything very finely so each dip of bread picks up a bit of every ingredient.
- Servings are estimated; plan on about 6 people as an appetizer.