This post comes with two warnings:
First: This is an amazingly delicious recipe. You will love it. Make it at your own risk, because once you make it and try it, you’ll be making it again and again.
Second: You will have stinky breath after eating this. Be prepared. This is not a date-night dish, unless you’re on a date with your spouse of more than six months (hey…let the honeymoon glow fade first).
I saw this on Pinterest (no surprised) and was drawn in with the magic combo of garlic, parsley and olive oil. YUM.
- One bunch Italian parsley
- 2 T white vinegar
- 1 t kosher salt
- 1/4 c minced garlic
- Olive oil (to cover)
First, wash and spin dry the parsley. Remove most of the stems and chop finely. I used my food processor.
Add garlic and mix thoroughly (the food processor comes in handy here, too).
Add salt and vinegar, mix thoroughly.
Add good-quality olive oil, using enough to cover the parsley mixture. (Side note: Did you know that World Market sells excellent olive oil at a very reasonable price?)
That’s it! Put the dip on your favorite bread (or matzah, as we did) and enjoy. If there’s any left, which there probably won’t be (it only makes around one cup worth of dip), you can keep it in the refrigerator for up to three days.