Tagged "Dip"

Dipping Oil

Posted by Rachel Dougherty on

Dipping oils are fun to serve, are very versatile, and are easy to put together. Any pure olive oil will work and most any flavored oil can be used, along with flavored Balsamic vinegars depending on what flavor you're after. The recipe below is a basic starting dip, experiment with your favorite flavors!


1/2 Cup Extra Virgin Olive Oil
1 Clove Garlic, finely chopped
Traditional Dark Balsamic, a drizzle
2-3 Tablespoons Parmesan cheese, grated
Red Pepper Flakes,a pinch
Salt & Pepper to taste


Place Olive Oil in a shallow decorative bowl. Swirl a drizzle of Balsamic in the center of the bowl. Add remaining ingredients and swirl to combine. Serve with crusty bread such as Italian or French.

-Try adding a flavored Oil or Balsamic such as Tuscan Herb Olive Oil or Oregano Balsamic.
-Add your favorite dried or fresh herbs to enhance flavor combinations.
-Instead of serving with bread, serve with sliced veggies such as bell peppers, fennel, radicchio, endive, or cucumbers.


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Lime-Chipotle Olive Oil Aioli Coleslaw

Posted by Rachel Dougherty on

I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.

Chipotle-Lime Aioli Ingredients
1 cup Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  
VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.   
**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes 1 1/4 cups of aioli
Spicy Jalapeno-Chipotle Lime Coleslaw
1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste
Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.  
Makes approximately 6-8 cups of coleslaw
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Dips, Spreads, and Sauces!

Posted by Rachel Dougherty on

Everyone loves a good sauce and once you try these you are going to want to put them on everything! The possibilities for dip and sauce recipes are endless but here are a few of our favorites to get you started.

Basil & Chevre Spread/Pasta Sauce

8 oz. Fresh Goat Cheese
1/4 cup garlic olive oil
1 cup washed and dried fresh basil
1 teaspoon A-Premium Balsamic  or lemon juice
1 teaspoon sea salt (or add salt to taste)


Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.



Basic Hummus Recipe

2 - 15 oz. cans organic garbanzo beans, drained

2 cloves garlic

1 teaspoon ground cumin

1 tablespoon Roasted Japanese Sesame Oil

2 tablespoons fresh lemon juice

1/3 cup Certified UP Extra Virgin Olive Oil of your choice or any infused olive oil

2 teaspoons sea salt, or to taste


Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.



Baklouti Black Bean Dip

¼ cup garlic olive oil

¼ cup baklouti olive oil

2 (15.5 ounce) cans black beans, rinsed and drained

1-1/2 teaspoons salt

1/2 teaspoon ground cumin

2 tablespoons fresh lime juice, from one lime, plus more if desired

A few tablespoons of water if necessary

1/4 cup fresh chopped cilantro, plus more for garnish (optional)


Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.

Serve with tortilla chips or pita chips

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