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The easiest, most addicting dipping oil you’ll make all spring. I make this every time I am hosting! The tangy brightness of lemon juice and zest pairs beautifully with the creamy feta crumbles, while fresh dill and parsley bring a burst of herbaceous flavor. A hint of red pepper flakes adds a subtle kick, and flaky Maldon salt ties everything together. Serve it with warm crusty bread and watch it disappear in minutes.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Pour the olive oil into a shallow bowl or rimmed plate.
Squeeze in the lemon juice and add the zest and minced garlic.
Sprinkle over the dried oregano, red pepper flakes, and flaky Maldon salt.
Scatter the fresh dill and parsley across the top.
Add the feta crumbles and mix until everything is evenly incorporated.
Serve with warm crusty bread.
Use good-quality olive oil for the best flavor.
Adjust the amount of red pepper flakes based on your heat preference.
Warm the bread slightly before serving for an extra comforting touch.
Can I use fresh oregano instead of dried?
Yes, you can use fresh oregano. Substitute 1 tsp dried oregano with 1 tbsp fresh oregano, finely chopped.
How long can I store the dipping oil?
It’s best served fresh, but you can store it in the refrigerator for up to 2 days. Bring it to room temperature before serving.
Can I make this vegan?
Yes, you can substitute the feta with a plant-based feta alternative or omit it entirely.
What type of bread works best?
Crusty bread like a baguette or sourdough works best for dipping.
Can I add other herbs?
Absolutely! Try adding fresh basil or chives for a different flavor profile.
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