This Mediterranean dipping oil combines extra virgin olive oil, crumbled feta, sun-dried tomatoes, olives, and fresh oregano and dill into a versatile appetizer that works equally well as a bread dip, chicken sauce, or pasta dressing.
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In a medium bowl, combine the olive oil, chopped fresh oregano, chopped fresh dill, crumbled feta, chopped sun-dried tomatoes, chopped olives, minced garlic, paprika, lemon zest, salt, and pepper.
Whisk all ingredients together until well blended.
Serve immediately with sliced crusty bread for dipping.
Store in an airtight container in the refrigerator up to 5 days. Bring to room temperature before serving; do not reheat as heating will break down fresh herbs.
Yes. Mix all ingredients and refrigerate in an airtight container up to 5 days. Bring to room temperature 15 minutes before serving so the olive oil softens.
Crusty bread like Italian ciabatta, focaccia, or a baguette works best. Warm it slightly in the oven to enhance flavor absorption.
Yes, use 2 tsp dried oregano instead of fresh. Dried herbs are more concentrated, so use less than the fresh amount.
Drizzle over grilled or roasted chicken breasts, or use as a marinade for 30 minutes before cooking. The feta will soften slightly when warm.
No, it contains feta cheese. Omit the feta for a dairy-free version, or substitute with dairy-free cheese if desired.
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