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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Olive Oil Dip for Bread Recipe

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This recipe for Olive Oil Dip for Bread, by , is from Mickey's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mickey Stevens


1 Tbsp. each dried minced garlic, crushed rosemary, oregano
12 Tsp. dried basil
1 tsp. red pepper flakes (optional)
salt and ground black pepper

For each batch:
1 Tbsp. water
c extra virgin olive oil
Serve with French bread baquette

In small bowl combine 1st 7 ingred.
Store in airtight container in cool, dry place for up tp 6 months.

To prepare dipping oil

In small micro safe pan, combine 4 tsp. herb mix with water. MICROWAVE UNCOVERED FOR 10-15 SECONDS
drain and discard excess water, transfer to shallow bowl, add 1/2 c olive oi; stir to combine.
Serve with torn bread for dipping,




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