Best 3 Garlic Oregano Dip Recipes

Indulge in a culinary journey with our versatile Garlic Oregano Dip, a delectable creation that transforms ordinary meals into extraordinary culinary experiences. This versatile dip tantalizes taste buds with its harmonious blend of fresh garlic, aromatic oregano, tangy lemon juice, and a hint of creamy mayonnaise. Whether you're seeking a zesty appetizer, a flavorful marinade, or a creamy sandwich spread, this dip delivers an explosion of flavors that will leave you craving more. Explore our curated collection of recipes that showcase the versatility of this magical dip, from classic pairings to innovative culinary creations. Discover how this simple yet sophisticated condiment elevates grilled meats, roasted vegetables, crispy fries, and even pizza to new heights of deliciousness.

Let's cook with our recipes!

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe image

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce

Time 1h

Number Of Ingredients 6

Ingredients

1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
1 cup (235ml) milk or water (see note)
1/2 cup (120ml) extra-virgin olive oil
100g high-quality oil-packed anchovy fillets (about 30 fillets)
Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Steps:

Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
Serve hot with raw vegetables and slices of roasted onion (if using).

Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

EXTRA-VIRGIN OLIVE OIL DIPPING SAUCE

Extra-Virgin Olive Oil Dipping Sauce image

Just a little something for dipping with bread. Great with pasta. Serve with a French baguette.

Provided by nairie

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup extra-virgin olive oil
½ teaspoon pressed garlic
½ teaspoon red pepper flakes
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 0.6 g, Fat 28.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 120.5 mg, Sugar 0.1 g

GARLIC OREGANO DIP

Garlic Oregano Dip image

Another garlic recipe that I'm hoarding. I think I'm going to make it this weekend so I'll give some more input on it. It's from Quick Cooking Magazine and was sent in by Sarah Vasques of Milford, New Hampshire.

Provided by pesce_gurl

Categories < 30 Mins

Time 20m

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup sour cream
1 small red onion, chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 (1 lb) round loaf sourdough bread, unsliced
rye cocktail bread

Steps:

In a small bowl, combine first 6 ingredients; cover and refrigerate.
Meanwhile, cut the top third off of the loaf of bread; carefully hollow out bottom, leaving a 1" shell. Cube bread that was removed from inside and top that was sliced off.
Spoon dip into bread shell. Serve with bread cubes and snack rye.

Nutrition Facts : Calories 192.4, Fat 10, SaturatedFat 3.2, Cholesterol 11.6, Sodium 367.1, Carbohydrate 22.2, Fiber 1.1, Sugar 1.4, Protein 3.6

Tips:

Use fresh garlic and oregano. Fresh ingredients always taste best, and they will give your dip the most flavor. If you don't have fresh garlic, you can use 1/4 teaspoon of garlic powder. For oregano, you can use 1/2 teaspoon of dried oregano.
Don't overmix the dip. Overmixing will make the dip thick and pasty. Instead, stir the ingredients together until they are just combined.
Let the dip chill for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Serve the dip with a variety of dippers. Some good options include pita chips, tortilla chips, vegetable crudités, and crackers.

Conclusion:

Garlic oregano dip is a delicious and versatile appetizer or snack. It's easy to make and can be tailored to your own taste preferences. Whether you like it garlicky, cheesy, or tangy, there's a garlic oregano dip recipe out there for you. So next time you're looking for a quick and easy appetizer, give garlic oregano dip a try.