Chimichurri Dip Recipe time! I am super excited to share this amazing recipe with yall this month. I helped with a LatinX potluck and this was a super easy dip that I made the night before. I love Chimichurri because it is extremely versatile. It can be added to steaks, tacos or even a savory baked goods.

Chimichurri sauce is originally from Uruguay and Argentine and it is such an amazing type of food to add to any meal. 

Ingredients:

1. A shallot, finely chopped – You can use onions for this if needed
2. One Fresno chile or red jalapeño, finely chopped
3. (Three or 4) garlic cloves, thinly sliced or finely chopped
4. ½ cup red wine vinegar
5. One tsp. kosher salt, plus more
6. ½) cup finely chopped cilantro
7. ¼  cup finely chopped flat-leaf parsley
8. One Tbsp. finely chopped oregano
9. ¾  cup extra-virgin olive oil

Instructions: 

1. Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
2. If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
3. Remove meat from marinade, pat dry, and grill.
4. Spoon reserved Chimichurri over grilled meat.
5. Enjoy the Chimichurri Dip Recipe!

Check out more recipes from Arcola Feed’s blog here.