|Homemade Low Sodium Bread|
Garlic & Broth: The first sauce is simply 2 cups of NSA chicken or vegetable broth simmered with a handful (or more) of peeled, whole garlic cloves until the garlic gets really soft. When the garlic is done, I'll add several swigs of extra virgin olive oil & freshly ground pepper.
Garlic & Tomatoes: The second sauce is almost the same except, instead of all broth, I'll use a can of NSA diced tomatoes, about 1/2 cup NSA broth, and a tbsp. of dried basil along with the garlic and olive oil.
Both dipping sauces are tasty because of the garlic and much lower in calories and fat than the olive oil dippers you encounter at many Italian restaurants. The soft garlic can be squeezed on bread instead of butter or saved for other applications -- maybe blended into a garlicky vinaigrette or added to a quick pasta toss. Some crusty bread, the dipping sauce, the smushy garlic to spread, and a slice of low sodium Swiss cheese. A true Mediterranean feast!