The magic dip trio

Three of our oils bring delightful hints of Italy into your kitchen, and three balsamic vinegars elevate your dishes with elegant, captivating touches of flavor, perfect for three quick and easy dips you won’t be able to resist. For your summer outdoor parties, backyard barbecues, dinners on the terrace, or cozy nights at home in front of your favorite TV series, these tasty and versatile dips are just waiting to accompany veggie crudités, nachos, totopos, toasted flatbread wedges—or to be used however your imagination desires.

Biancolilla Monocultivar Extra Virgin Olive Oil front of 16.9fl oz bottle

Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Coratina Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Vignoli Pear Infused Balsamic VinegarPear Infused Balsamic Vinegar front of 8.5oz bottle

Vignoli Fig Infused Balsamic Vinegar front of 8.5oz bottle

Balsamic Vinegar of Modena IGP - Density 1.32 front of bottle

Ingredients

Serves:2

Imperial Metric

Raw veggie dip:

6 cherry tomatoes
¼ of a medium red onion
½ of a medium cucumber
1/3 medium red bell pepper
2 1/5 tablespoons fine breadcrumbs
1 ½ tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
2 teaspoons Vignoli Pear Infused Balsamic Vinegar
¼ teaspoon salt
Freshly ground black pepper to taste
1 fresh basil sprig

Roasted cherry tomatoes dip:

6 cherry tomatoes
2 teaspoons Coratina Monocultivar Extra Virgin Olive Oil
1 peeled garlic clove
1 tablespoon dried oregano
Salt to taste
2 ½ tablespoons fine breadcrumbs
Freshly ground black pepper to taste
1 ½ tablespoons Vignoli Balsamic Vinegar of Modena IGP - Density 1.32
1 fresh basil sprig

Blue cheese and grilled onion dip:

1 red onion slice, about 2 centimeters thick
50 grams blue cheese, crust removed
Freshly ground black pepper to taste
1/8 cup cold water
1 ½ tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
2 teaspoons Vignoli Fig Infused Balsamic Vinegar
1 fresh basil sprig

6 cherry tomatoes
¼ of a medium red onion
½ of a medium cucumber
1/3 medium red bell pepper
2 1/5 tablespoons fine breadcrumbs
1 ½ tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
2 teaspoons Vignoli Pear Infused Balsamic Vinegar
¼ teaspoon salt
Freshly ground black pepper to taste
1 fresh basil sprig
6 cherry tomatoes
2 teaspoons Coratina Monocultivar Extra Virgin Olive Oil
1 peeled garlic clove
1 tablespoon dried oregano
Salt to taste
2 ½ tablespoons fine breadcrumbs
Freshly ground black pepper to taste
1 ½ tablespoons Vignoli Balsamic Vinegar of Modena IGP - Density 1.32
1 fresh basil sprig
1 red onion slice, about 2 centimeters thick
50 grams blue cheese, crust removed
Freshly ground black pepper to taste
1/8 cup cold water
1 ½ tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
2 teaspoons Vignoli Fig Infused Balsamic Vinegar
1 fresh basil sprig

Preparation

Imperial Metric

Raw veggie dip:

Place cherry tomatoes, red onion, cucumber, red bell pepper, Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, and salt in a food processor.
Process until smooth.
Add the breadcrumbs and mix.
Transfer in a small bowl and drizzle with Vignoli Pear Infused Balsamic Vinegar.
Finish with the fresh basil sprig.

Roasted cherry tomatoes dip:

Place the cherry tomatoes in a small baking dish and drizzle with 2 Coratina Monocultivar Extra Virgin Olive Oil.
Add the whole garlic clove, oregano, and salt.
Cook in the air fryer at 400°F for 10 minutes or until the tomatoes are roasted. Alternatively, cook in the microwave on high using the grill function for a few minutes.
Blend the tomatoes and garlic with the breadcrumbs.
Season with freshly ground black pepper.
Mix well and transfer to a medium bowl.
Drizzle with Vignoli Balsamic Vinegar of Modena PGI - Density 1.32.
Finish with a fresh basil sprig.

Blue cheese and grilled onion dip:

Grill the onion slice on a hot grill until nicely charred.
Transfer to a blender and add the blue cheese and water.
Blend until smooth.
Season with freshly ground black pepper.
Transfer to a medium bowl and drizzle with Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and Vignoli Fig Infused Balsamic Vinegar.
Finish with a fresh basil sprig.

Place cherry tomatoes, red onion, cucumber, red bell pepper, Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil, and salt in a food processor.
Process until smooth.
Add the breadcrumbs and mix.
Transfer in a small bowl and drizzle with Vignoli Pear Infused Balsamic Vinegar.
Finish with the fresh basil sprig.
Place the cherry tomatoes in a small baking dish and drizzle with 2 Coratina Monocultivar Extra Virgin Olive Oil.
Add the whole garlic clove, oregano, and salt.
Cook in the air fryer at 400°F for 10 minutes or until the tomatoes are roasted. Alternatively, cook in the microwave on high using the grill function for a few minutes.
Blend the tomatoes and garlic with the breadcrumbs.
Season with freshly ground black pepper.
Mix well and transfer to a medium bowl.
Drizzle with Vignoli Balsamic Vinegar of Modena PGI - Density 1.32.
Finish with a fresh basil sprig.
Grill the onion slice on a hot grill until nicely charred.
Transfer to a blender and add the blue cheese and water.
Blend until smooth.
Season with freshly ground black pepper.
Transfer to a medium bowl and drizzle with Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and Vignoli Fig Infused Balsamic Vinegar.
Finish with a fresh basil sprig.

For this recipe you need

Biancolilla Monocultivar Extra Virgin Olive Oil

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

Coratina Monocultivar Extra Virgin Olive Oil

Pear Infused Balsamic Vinegar

Fig Infused Balsamic Vinegar

Balsamic Vinegar of Modena IGP - Density 1.32

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