5 garlic cloves, crushed
4 tbsp capers, drained and finely chopped
1 tsp dried oregano
1½ tbsp fresh rosemary leaves
1½ tbsp fresh thyme leaves
6 tbsp Parmesan, grated
Pinch of dried chilli flakes (optional)
240ml extra-virgin olive oil, plus extra as needed
Crusty bread, torn
- In a mini chopper, combine the garlic, capers, oregano, rosemary, thyme and Parmesan. Season with black pepper and add two tablespoons of the olive oil. Whizz until chopped and well combined.
- Transfer to a serving bowl, placing in a mound in the centre. Drizzle over the remaining olive oil.
- Serve with torn baguette or another bread of your choice. As the olive oil in the bowl runs low, you can top up the dip with more.
Per Serving 276kcals, 30g fat (5g saturated), 3.7g carbs, 0.1g sugars, 1.9g protein, 1.9g fibre, 0.194g sodium