We’ve all enjoyed the Italian version for ages. This Middle Eastern version is my new favorite.

• 1/2 t. sumac
• 1 t. za’atar
• 1 t. dried oregano
• 1/4 t. (or to taste) Aleppo pepper
• 2 garlic cloves, grated
• 1 t. grated lemon zest
• 1 T. capers, chopped
• 1 T, Parmesan, microplaned
• pinch of salt and pepper
• 1/3 c. GOOD olive oil, the dip is only as good as the quality of olive oil you use.

• Ciabatta bread or baguette slices or pita chips, or veggies

Mix the herbs, spices together, and stir in the olive oil. Serve with bread or crackers,