Ingredients
Scale
- 1 cup mayonnaise (for a lighter version, substitute half with Greek yogurt)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh parsley (optional, but adds brightness)
- 1/2 teaspoon sugar (balances acidity, optional)
Instructions
- In a medium bowl, whisk together the mayonnaise and olive oil until smooth and creamy. This step is where the dip gains its luscious texture—Mama Lou always said to never rush this part.
- Add the red wine vinegar and whisk again. The vinegar adds that signature tang that makes this dip stand out, reminding me of how my sister Ouma would scrunch her nose at the sharpness before eventually loving it.
- Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes. These herbs and spices bring the heart of Italian flavor into the dip, much like the fragrant garden herbs Mama Lou grew on her windowsill.
- Season with salt and freshly ground black pepper to taste. Remember, seasoning is personal—start small and adjust as you go.
- If using, add the chopped fresh parsley and sugar. The parsley adds a fresh pop of color and flavor, while the sugar balances the acidity just right.
- Cover the bowl and refrigerate for at least 1 hour before serving. This resting time lets all the flavors meld and deepen—Mama Lou always prepared her dips a day ahead, so they tasted even better at family dinners.
- Give the dip a good stir before serving. If it’s too thick, thin it with a teaspoon or two of water or more olive oil until it reaches your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
