Last week we made our amazing Kitchen Sink Focaccia (if you missed it, head over to the recipe and take a look - it’s delicious), and this week we need something to dip it in. 

Olive oil based dips are an easy crowd pleaser and can be whipped up on super short notice (not that anyone is entertaining right now, but that’s ok. You deserve an amazing olive oil dip on fresh bread right now, don’t you? Of course, you do).

Now dipping your bread in plain oil and balsamic is amazing, but why not spice it up a bit? And this recipe has lots of wiggle room, so you can swap in ingredients you have instead of running to the store. Everything is optional, with the exception of the olive oil. 

1 cup Grove 45 Extra Virgin Olive Oil (this stuff goes fast, so pour generously)
Fresh garlic, 2 cloves minced (you can swap in 1-2 tablespoon of the jarred stuff if necessary)
Minced (fresh or dried) rosemary, 2 teaspoons
Minced (fresh or dried) thyme, 2 teaspoons
Capers, rinsed and drained, 2 tablespoons
Parmesan cheese, finely grated, to taste
Pinch of fine sea salt (consider a flavored salt for an extra layer of flavor)
Fresh ground pepper, to taste

Extras to consider
Chile flakes
Anchovy paste (or a single, small anchovy)
Truffle shavings

Make sure that everything is minced very fine. Mix garlic and capers together in a serving dish, then add the herbs, salt and pepper and any extras. Mix well. If you want to get fancy, form the resulting paste into a ball with a spoon or ice cream scoop.Pour Grove 45 Extra Virgin Olive Oil over herb mixture, then grate Parmesan over the entire thing. 

Serve with warm-from-the-oven focaccia bread (or any other bread or cracker works just fine too.)

Enjoy!