GALLEY BREAD DIP
Looking forward to a more open travel summer this year, I’ve been focusing on recipes for easy take-alongs. My last post MAKE AHEAD FREEZER OATMEAL COOKIES continues to be a big hit. And I expect this may be as well.
When I’ve been on the road or out on the water all day, the last thing I feel like doing is cook…which gave way to this little number. Mix some herbs with a good quality olive oil, slice up a fresh baguette…maybe add some cheese and crunchy veggies to round things off, pour a glass of wine, put your feet up and relax.
A Galley friend recently emailed me saying she loves the challenge of putting together something special when camping. While bread dip isn’t exactly fancy in nature, when you fancy up the presentation it does feel extra special. I always keep a tin or two of sardines or smoked oysters on hand too for just this occasion…the happiest of Happy Hours.
And since we are heading full tilt into grilling season try one teaspoon of these herbs, 2 tablespoons of olive oil and one tablespoon balsamic vinegar, marinate chicken for about thirty minutes then grill away.
Here are a few more Galley Basics for you to try. I’ve found them very useful while on the road or on the water…
As always, I so appreciate you stopping by.
…peace and love…
Galley Bread Dip
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 Tsp dried marjoram
- 2 Tsp salt
- 2 Tsp ground pepper
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 2 Tbsp finely grated Parmesan
- 1 Tbsp dried chili flakes optional
- 2 Tbsp olive oil mixed with 1 tsp herb mix for serving
- Mix all herbs together and store in an air tight container. Will keep well for several months
- For serving: slices of fresh baguette. Add 1 tsp bread dip mix to 2-3 tbsp olive oil in a small bowl.
- Optional: add an extra tsp of grated Parmesan, some freshly grated garlic, and/or a drizzle of balsamic vinegar.