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