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Dip, Garlic Oil (P, KLP, TNT)
Source: Self
Serves: depends how much your guests like garlic

Lots of garlic cloves
Good quality olive oil (or 1/2 olive, 1/2 other)
Salt to taste

Chop garlic fairly finely (DO NOT CRUSH). Put into a small pot and cover with oil (to about 1.5cm above the level of the garlic).

Bring to the boil and then take off heat. Serve warm.

Poster's Notes:
This works great as a dip for (preferably warm) challah. Put it on the plata (hot tray) or blech in a place it stays warm but does not start to fry the garlic. Serious garlic lovers even eat it cold the next day.

Posted by Melissa Shenker

Nutritional Info Per Serving: N/A