For Dip:

Mix 1 tablespoon Chimichurri Bread dip with 1/4 cup extra virgin olive oil. Serve with slices of warm crusty baguette bread or fried plantains.

For Pasta Dressing:

Mix 1 tablespoon Chimichurri Bread dip with 1/4 cup extra virgin olive oil. Add to 1 lb cooked, drained and cooled pasta. Stir in your favorite fresh vegetables. Top with 1/2 cup grated Parmesan cheese. Serve as a side dish or add cubes of cooked chicken for a main entree. Serve warm or cold.

For best flavor, let the dip set for 30 minutes at room temperature.

Ingredients:

Unrefined sea salt, parsley, cilantro, herbs and spices