📝 About This Recipe
Named for its legendary reputation at coastal gatherings, the Bremner Dip is a vibrant, oil-based condiment that sits at the intersection of a spicy chimichurri and a rich chili crunch. This addictive spread features a complex foundation of toasted aromatics, smoky dried chilies, and a garden's worth of fresh herbs, all suspended in a silky, spice-infused oil. It is the ultimate versatile companion, designed to be spooned over crusty bread, drizzled on grilled proteins, or served as the centerpiece of a sophisticated charcuterie board.
🥗 Ingredients
The Aromatic Base
- 1.5 cups Extra Virgin Olive Oil (high quality, cold-pressed)
- 6-8 pieces Garlic Cloves (very thinly sliced into chips)
- 2 pieces Shallots (finely minced)
Spices and Heat
- 3 tablespoons Crushed Red Pepper Flakes (adjust for desired heat level)
- 1 tablespoon Smoked Paprika (Pimentón de la Vera recommended)
- 1 teaspoon Cumin Seeds (toasted and lightly crushed)
- 1 teaspoon Dried Oregano (Mexican oregano preferred)
Fresh Herbs and Finishers
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped and patted dry)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 2 tablespoons Red Wine Vinegar (to brighten the flavors)
- 1.5 teaspoons Kosher Salt (to taste)
- 1 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
Begin by prepping all your fresh ingredients; ensure the parsley and cilantro are washed and thoroughly dried, as excess water can cause the hot oil to splatter.
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2
In a small, cold saucepan, combine the olive oil and the thinly sliced garlic chips.
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3
Place the pan over low heat. Slowly infuse the oil, stirring occasionally, until the garlic turns a pale golden brown—this should take about 8-10 minutes. Do not rush this or the garlic will turn bitter.
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4
Once the garlic is golden, add the minced shallots to the pan and cook for another 2-3 minutes until they are translucent and fragrant.
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5
Stir in the crushed red pepper flakes and cumin seeds. Let them sizzle in the warm oil for 60 seconds to release their fat-soluble flavors and aromas.
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6
Remove the pan from the heat immediately to prevent the spices from burning.
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7
Whisk in the smoked paprika, dried oregano, and salt. The oil will turn a beautiful deep ruby color.
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8
Transfer the oil mixture to a heat-proof glass bowl and let it cool for about 15 minutes until it reaches room temperature.
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9
Once cooled, stir in the red wine vinegar and honey, whisking until the honey is fully dissolved.
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10
Fold in the finely chopped parsley, cilantro, and fresh lemon zest. Stir well to ensure the herbs are evenly distributed.
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11
Taste the dip with a piece of bread. Adjust the salt or vinegar if necessary to achieve a perfect balance of heat, fat, and acid.
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12
For the best flavor, let the dip sit for at least one hour before serving to allow the ingredients to marry.
💡 Chef's Tips
Always start with cold oil and cold garlic to ensure the garlic softens and flavors the oil without burning. Make sure your fresh herbs are bone-dry before chopping; any moisture will reduce the shelf life of the dip. If you prefer a milder dip, remove the seeds from the red pepper flakes or use Aleppo pepper for a gentler heat. Store any leftovers in a sealed glass jar in the refrigerator for up to one week; the oil may solidify, so let it come to room temperature before serving. Use a microplane for the lemon zest to get the most aromatic oils without any of the bitter white pith.
🍽️ Serving Suggestions
Serve in a shallow bowl alongside a warm, sliced sourdough baguette or focaccia. Drizzle over grilled shrimp skewers or pan-seared white fish for an instant flavor boost. Use as a bold topping for roasted potatoes or charred cauliflower florets. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Rosé to cut through the richness of the oil. Spoon over a block of softened goat cheese or feta as an elegant appetizer.