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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Herbed Dipping Oil For Bread   
    Categories: Dips   
         Yield: 1 /3 cup   
       
         1 ts Fresh rosemary; up to 3 ts   
       1/4 ts Dried garlic flakes *   
       1/4 ts Flaky sea salt;   
              - like Maldon salt,   
              - up to 1/2 ts   
       1/8 ts Dried oregano;   
              - up to 1/4 ts   
       1/8 ts Red pepper flakes;   
              - up to 1/4 ts   
       1/3 c  Extra virgin olive oil   
       
     Preparation time: 5 minutes   
        
     This yummy bread dipping oil is just like the kind you love at   
     restaurants! You'll love the delicious flavor with your favorite   
     breads. Keep in mind the measurements are loose here. Feel free to   
     add more or less of something, to taste!   
        
     If you're using fresh herbs (like fresh rosemary, or fresh oregano),   
     wash and mince them finely. I like to go for a very fine mince, but   
     you can leave some larger pieces if you like for a more organic look.   
        
     In a small bowl, or a small plate with raised sides, sprinkle   
     rosemary, garlic flakes, flaky sea salt, oregano, and red pepper   
     flakes. If you're adding other extras, like more herbs, Parmesan   
     cheese, etc., add those here.   
        
     Drizzle the herbs and seasonings with olive oil. Use a spoon to mix   
     everything evenly, if needed.   
        
     Serve with warm bread. Cover any leftover oil and store in the fridge   
     for up to 1 week. The oil will solidify in the fridge, but will   
     quickly thaw at room temperature.   
        
     Recipe by Emily Dixon   
       
   MMMMM   
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