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Antipasto Oil Dip

1/8 teaspoon salt
1/8 teaspoon ground black pepper
4-5 grinds whole pepper
1 teaspoon dried oregano
teaspoon dried basil
teaspoon dried rosemary, crumbled
1/8 teaspoon red pepper flakes
teaspoon garlic powder
1 tablespoon powdered Ramano cheese
1 teaspoon sun-dried tomato flakes
cup extra virgin olive oil
1 loaf Cuban, Italian, or French bread


Mix all but bread in flat dish before serving as dip for bread.
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