SPICY OIL and VINEGAR DIP

SPICY OIL and VINEGAR BREAD DIP


1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1-1/2 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried thyme
1-1/2 tsp. kosher salt
¼ tsp. freshly ground black pepper

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.

Yield: 12 servings.