Dotnom

Crudites With Warm Olive Oil Dip

Ingredients

• 3 to 4 pounds assorted raw vegetables, like carrots, cucumbers, radishes, bell peppers, and celery
• 1 cup olive oil
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper

Directions

1. Prepare the vegetables by trimming, coring, peeling, or removing seeds as necessary.
2. Cut them lengthwise into sticks or crosswise into coins or slices for dipping.
3. Put the vegetables in bowls or on a platter.
4. Cover the vegetables with clean damp towels and refrigerate them for up to a few hours.
5. Put the oil, garlic, and a sprinkle of salt and pepper in a saucepan over low heat.
6. Cook, stirring frequently, until the oil is warm and fragrant and the garlic puffs and turns golden but not brown, 5 to 10 minutes.
7. Serve the oil warm alongside the vegetables.

Attribution