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Tango Bread Dipper

Tango Bread Dipper
Tango Bread Dipper
This healthy recipe comes from NDSU Extension.


  • 1 tsp. dried rosemary
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • ¼ tsp. dried chili pepper flakes
  • ¼ tsp. salt
  • 2 tsp. balsamic vinegar
  • ¼ c. oil (canola, corn, flaxseed, soybean or sunflower)
  • 4 slices (or 4 oz.) fresh French or Italian bread, cut into pieces


Combine the first seven ingredients in a container with a tight-fitting lid. Shake well. Pour into a shallow dish suitable for dipping bread. Serve with bread pieces. Note: Discard any leftover dipper oil after use. A fresh recipe will keep in the refrigerator for two to three days.

Makes four servings.

Per serving (Canola oil and 1 slice bread): 205 calories, 15 grams (g) fat, 3 g protein, 15 g carbohydrate and 314 mg sodium.

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