Holiday Bread Dipping Oil

15 min · 6 servings · easy · Italian-American

Ingredients

• 3/4 cup good quality olive oil
• 2 tbsp sun-dried tomatoes, finely chopped
• 2 tbsp dried cranberries, finely chopped
• 3 tbsp roasted pistachios, finely chopped
• 2 garlic cloves, finely grated
• 2 tbsp Parmesan, finely grated
• 1 tsp fresh rosemary, finely chopped
• 2 tsp fresh thyme leaves, finely chopped
• 1 tsp orange zest
• 1/4 tsp red pepper flakes
• flaky salt, to taste
• cracked black pepper, to taste
• focaccia or toasted Italian bread, for serving

Method

1. Pour the 3/4 cup olive oil into a shallow serving dish.
2. 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.
4. 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.