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–+ servings
9 healthier Super Bowl dips, crackers and snacks - plant based and easy to make

Sizzled Jalapeño Dipping Oil

This quick, sizzly, vibrant dipping oil is my PERFECT appetizer or side. It's not too spicy, since we are using pickled jalapeños (Mezzetta is my favorite), and it's fresh and light while still being tangy and delicious. You can pool it on top of ricotta for a richer dip, but I love it as is, with a squeeze of lemon and springy bread for dipping.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1/3 cup sliced pickled jalapeños, finely chopped, I like Mezzetta's "Tamed" for this
  • 1/3 cup Castelvetrano olives, finely chopped
  • 2/3 cup fresh parsley, finely chopped
  • 3 garlic cloves, grated
  • 1 lemon for zest and juice
  • Diamond Crystal kosher salt
  • 1 cup extra-virgin olive oil
  • Freshly ground black pepper

Instructions 

  1. Add the jalapeños, olives, parsley, garlic and 2 teaspoons of lemon zest to a heat-proof bowl. Add a large pinch of salt.
  2. In a small saucepan, heat up the oil until it is between 325°F and 350°F, but no higher.
  3. Carefully pour the oil into the bowl, letting it sizzle over the ingredients.
  4. Whisk to combine, once it has cooled to a safe temperature, taste and season with more salt as desired.
  5. Scoop the dipping oil onto a plate, finish with a large squeeze of lemon juice all over the top (don't skip this!), any extra lemon zest and a few cracks of black pepper.
  6. Serve with whole wheat focaccia (linked in the blog post!) and dip away.