On Tap Oil & Vinegar Recipe Detail

Parmesan, Dill and Garlic Popcorn

Ingredients:

• 12 c. popped corn (from about 1/2 c. unpopped kernels)
• 12 Tbsp. Wild Fernleaf Dill Olive Oil
• 2 Tbsp. Butter Olive Oil
• 1 Tbsp. grated Parmesan cheese
• 1 tsp. dried dill (or a bit less if using fresh dill)
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder)
• your favorite sea salt, if desired

Directions:

In a small bowl, stir together the Parmesan, dill, garlic powder, onion powder, and black pepper. Set aside.

While the popcorn is still warm, drizzle half the Butter and Dill Olive oil over the popcorn in a fine stream. Using a large wooden spoon, gently toss the popcorn a few times. Then repeat again with the remaining Butter and Dill Olive Oils.

Spoon half of the Parmesan mixture over the popcorn and gently toss. Repeat with the remaining Parmesan mixture. If you like your popcorn more salty, sprinkle more on at the end. And, of course, if you like it more buttery, go ahead and add more of that delicious butter olive oil.

Yield: 12 cups