Oregano Dip

I’ve never considered myself a big “party planner”; I would never list “hostess extraordinaire” as one of my hats! However, I do enjoy welcoming people to our home, however humble it is, and spending time with them, and helping them if I can, in whatever way I can.

I’ve now hosted two classes on essential oils at my home and let me tell you: They were a BLAST! I had so much fun preparing! It was really fun to try to come up with creative ways to use the different oils in foods for everyone to try. I have several that were a huge hit (one of them being that Chocolate Peppermint Pie) and have had requests for some of the recipes. Here is the first of those recipes!

I call this “oregano dip” simply because I use Oregano essential oil in it. Some oils are stronger than others – and oregano is one of them. It has a thicker consistency so it takes a little longer to get out of the bottle – but still be cautious because you really only need 1 drop 🙂 Now other than that, I was not super specific with this recipe. I’m listing it flexibly for you so you can adjust depending on how much you need to make.

I wish I had a nice beautiful picture of this for you, but honestly? Everyone ate it so fast there was no time 😉

Let’s say theoretically you want about 1 – 1 1/2 cups of dip.
Here’s what you’ll need, approximately:
4 oz Cream cheese, softened
1/4 cup sour cream (adjust to taste; more if you want the dip thinned out)
1/4 cup Parmesan cheese (the grated Kraft kind, not shredded)
2 handfuls shredded cheddar cheese (I love Triple Cheddar blends)
1 teaspoon Garlic powder
1 dash dried bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 drop Oregano oil
Optional: 1 handful shredded Italian blend or cheddar cheese, freshly ground black pepper to taste

Now just adjust to taste – if you feel you need more of something, go ahead and add it! And remember these are approximations.

All you do is mix the ingredients together with a spoon – or if you’re making a bigger batch, a hand mixer works great.
Serve with crackers, pretzels, and/or fresh veggies.

I’m sure this would be even more fantastic with fresh herbs, but to be honest, this was a last minute thing I threw together using OHI (gotta love it!) which ended up being a hit! It goes so fast! My hubby wanted to keep it all to himself the second time I made it. That’s the best compliment I can get really, when people don’t want to share. 🙂

And Oregano essential oil isn’t just great for cooking. It provides natural immune support against colds & flu, candida, and warts. It’s considered a pain killer, and offers digestive support & metabolic balance. It’s antibacterial, antiviral, antifungal, antiseptic, and antiparasitic. You definitely want to have this in your arsenal!

I only use essential oils from one company, because their purity and standards are far above the rest, and their educational support is second to none. To learn which one is my favorite, contact me for details.
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