Bobby’s Galilee Green Challah Dip

This is a bread dip recipe I acquired on line; two teaspoons of each for this size cruet: dried garlic, fresh rosemary, parsley, oregano, basil, dried and ground red pepper, black pepper and salt, then fill to desired level with Galilee Green olive oil.

I personally cut back on the salt to about 2/3’s the total recommendation, and I add about half the oil into the cruet before adding the spices so they don’t stick. Shake it up before serving and enjoy

– Bobby Bennie, New Port Richey, Florida