Along the lines of great sauces, here's a recipe I cooked up just Monday night to serve with the bread for Paul's birthday dinner.
Choosing a good cheese is the key in keeping only three ingredients in this dip. The Parm-Reg yielded a saltier dip. Otherwise, I suspect certain diners would have sprinkled the bread with salt. A Pecorino-Romano would also fit the bill with its strong, more peppery flavor. Perhaps I'll try that next time. Remember, the dip recipe itself is gluten-free, but obviously, you would need a gluten-free bread for the entire experience to comply.
I can't vouch for the cost of this dip. The olive oil was what Paul selected during a taste test at Trader Joe's. I chose a good, strong, purple garlic clove that was far from on sale. And of course, a whole block of fresh imported cheese isn't cheap, even at Costco. Er, especially at Costco? Anyway, cost aside, this dip was very good and the leftovers kept well for a couple days in the fridge.
Recipe for Olive Oil Dip
- 1/2 cup quality olive oil
- 1 very large clove fresh garlic, minced
- 1/8 cup fresh Parmesan-Reggiano, finely shredded
Combine ingredients in order. Serve in individual containers as shown above or in a lovely bowl to be passed around the table.
Recommended serving suggestion: rosemary olive oil bread.