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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (21g) Recipe makes 30 servings The following items or measurements are not included below: 1 cup balsamic vinegar 1/4 cup pecorino cheese |
||
| Calories 190 | ||
| Calories from Fat 194 | (101%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.6g | 33% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 15.8g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Panera Bread Balsamic Dipping Oil
By: Brandess
Aug 28, 2008
Dipping warm, crusty breads in olive oil and balsamic is big thing in California. Here is a great recipe for a dip to keep on hand. Stored in an airtight container and refrigerated, this mixture should last at least 6 months. I like to add crushed red pepper flakes to spice things up!
SERVES 30 , 4 cups
Ingredients
- 1 cup balsamic vinegar
- 3 cups extra-virgin olive oil
- 1/4 teaspoon garlic, minced
- 1/4 cup pecorino cheese
Directions
1
In a mixing bowl, combine all ingredients and whip thoroughly until all ingredients are fully incorporated. Stored in an airtight container and refrigerated, this mixture should last at least 6 months.2
Use as a dipping sauce for any crusty or rustic type bread or as a salad dressing.
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- Course > Appetizers > Dips
- Course > Breads
- Cuisine > North American > United States > Western > Californian
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Novelty
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Chef Of Quads & Trips
On Oct 20, 2008
Love at first bite! This is a great blend of flavors and my favorite is to let it set overnight at room temperature and use it to dip roasted chicken in! I have made this recipe 3 times so far and we really love it. I add all the ingredients to a clean lidded container and shake the container vigorously. For guests, I like to make the dipping oil as directed and then pour a bit of olive oil in the plate and then pour the dipping oil in the middle. It makes such a pretty presentation. (see my picture) It always come out beautifully! Thanks for another great recipe Brandess!!
From: Sweetiebarbara
On Oct 19, 2008
I used my glass, one ounce liquid medical measure, from my days in the '60's as a nurse. So I used 1 ounce of vinegar, 3 ounces of oil, 1/4 an ounce of cheese, and a small clove of garlic finely minced. I used my wand blender to whip it in the blender cup. Although it was very tasty, it did not have the consistency I was expecting. It was very fluffy... an emulsion. Made for Fall PAC 2008
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