1		clove garlic, finely minced
1/2 tsp.		coarsely ground black pepper
2 tsp.		finely grated lemon zest (or 1 tsp. dried lemon peel)
1 Tbsp.		fresh rosemary, finely chopped (or 1 tsp. dried rosemary)
1/4 cup		oil-packed, sun-dried tomatoes, finely chopped
		Pinch of salt
2 Tbsp.		Pompeian Balsamic Vinegar
1/2 cup		Pompeian Classic Mediterranean Olive Oil
1/2 cup		Pompeian Extra Light Tasting Olive Oil
1/2 cup		Pompeian Extra Virgin Olive Oil

DIP #1
Mix together:
1/2 cup Pompeian Extra Virgin Olive Oil
1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried rosemary)
1 clove garlic, finely minced
Pinch of salt

DIP #2
Mix together:
1/2 cup Pompeian Classic Mediterranean Olive Oil
2 tsp. finely grated lemon zest (or 1 tsp. dried lemon peel)
1/2 tsp. coarsely ground black pepper

DIP #3
Mix together:
1/2 cup Pompeian Extra Light Tasting Olive Oil
1/4 cup oil-packed sun-dried tomatoes, finely chopped
2 Tbsp. Pompeian Balsamic Vinegar

Serve as dip for bread, cooked or raw vegetables, or grilled shrimp.