Roasted Garlic Oil Dip for Bread

1 Head of Roasted Garlic
3/4 cup Olive Oil
2 Tbsp. Balsamic Vinegar
¼ cup chopped Fresh Basil or 1 Tbsp. of dried or 1 Tbsp. of the fresh paste
You’ll find it in fruit n’ veg section of the grocery store.
I adore the cilantro and lemon grass. A tube sells for around $3 but lasts forever!
½ lemon, juiced
Salt & Pepper to taste

Mash all the ingredients together with a fork. If you must have it smooth, I like it chunky, then you can blitz it in the blender. Plonk it in a pretty bowl and surround the dip with crusty bits of a baguette for dipping.

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Making the roasted head of garlic is exceptionally easy. The next time you roast any dish, plonk a head or two ontop of the chicken or beef. It’ll take half hour or so. Remove it, cool it, and put in a zippy bag in the fridge for this recipe. You might even try freezing it. I haven’t yet but I see no reason why it might not work!

To Mexicanize this recipe; Swap out the basil for cilantro and the lemon for lime!
To French-it-Up; Use fresh tarragon for your herb of choice. I’m also a HUGE fan of Herbs de Provence. It’s a dried mix so crush it before adding it as another alternative.
For Greek; Do mint and lemon!
The possibilites are limitied only by your imagination darlings!

“There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.”
Leo Buscaglia, author of Love, What Life is All About