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Loaded Spanish Dip Recipe with Olive Oil

Loaded Spanish Dip Recipe with Olive Oil

Fresh herbs, smoky spice, and good quality olive oil are a guaranteed way to bring some Spanish sun to your table.

Created by chef and recipe creator Anna Whitley exclusively for May’s Olive Oil Club EVOO, this dip takes inspiration from Spain.

Let your Albacete EVOO take centre stage and enjoy the fruity notes of this delicious oil. As with any of your EVOOs, to max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, this is the perfect way to make the most of this month's liquid gold.

Serve this vibrant dip with fresh, crusty bread, and let everyone dive in.

Here's the method:

Feeds 6-8.

Generously pour your Albacete extra virgin olive oil onto a large, flat serving plate, covering the entire surface.
Finely chop the roasted red pepper and rosemary and grate the garlic.
Stir the sherry vinegar, grated garlic, chopped roasted red peppers, rosemary and smoked paprika through the olive oil. Season to taste with salt and pepper.
Finish with a drizzle of honey of you used jarred, to balance out their vinegary taste and a squeeze of lemon if you used homemade roasted peppers, to add some acidity to their sweetness.
Serve with big slices of fresh bread to dip and swirl through the loadedoil and enjoy.

Make it yours:

If you missed out on May's EVOO and you'd still like to make the dip then our Extra Virgin Spanish bottles, or refill pouches also pair deliciously. To avoid any FOMO next time, join the Club.

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