Serve these savory, tasty garlic dips with crispy crackers, warm pita bread, French bread, thick potato chips or vegetable crudités and salad greens. The dips are best served cool but not cold or at room temperature
Herb Cheese and Garlic Dip
To serve with bread: Use a bread that is thick and textured such as sourdough, whole wheat or pheasant; not white sandwich bread.
To serve with vegetables: Arrange mixed salad greens, tomatoes, sliced green and red peppers on a platter and place the garlic dip in the center. Surround with breads or crackers
Out of this World Garlic Dip
Makes about 2 1/2 cups
A flavor-packed version of skordalia, the traditional Greek garlic sauce. It's great spread on bread or toast and is a vibrant sauce for grilled or roasted seafood and meats. Worth the extra effort to prepare
1/2 small Idaho potato, cut into 2-inch chunks
2 cups stale thick-sliced bread, crusts removed and torn into 1-inch pieces
1/2 cup blanched whole almonds (about 3 ounces)
5-8 large garlic cloves, puréed
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
3/4 teaspoon sugar
Salt and freshly ground white pepper
1/4 cup extra-virgin olive oil
Minced fresh flat-leaf parsley, for garnish (optional)
In a small saucepan of boiling salted water, cook the potato until tender, about 15 minutes; drain. Let cool, then peel the chunks and cut them into 1/2-inch cubes.
In a bowl, cover the bread with water and let soak until completely saturated, about 2 minutes. Transfer the bread to a plate.
In a food processor, pulse the almonds until very finely ground. Add the garlic, lemon juice, vinegar and sugar, season with salt and pepper and process until smooth.
Lightly squeeze some of the water from the bread and add half the slices to the food processor. Purée until incorporated.
The mixture should be very thick but pourable, like thick pancake batter. If it's too thick, add a bit of the water; if it's too runny, squeeze more water from the remaining bread. Add the remaining slices to the processor and purée, then check the consistency again.
Add the potato and process the mixture until smooth. With the machine on, add the oil in a steady stream until incorporated. Season with salt and pepper to taste. Transfer to a bowl and refrigerate until chilled, about 1 hour.
Garnish with parsley and serve.
Sesame Garlic Dip
Makes about 1½ cups
This dip is made with roasted garlic and flavored with sesame paste. Also excellent as a basting or sauce for roasted meats and vegetables
See How To Roast Garlic. Follow these directions using 2 heads of garlic
6 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons lemon juice
3 tablespoons sesame seed paste
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Heat oil in a pan and cook the onion over low-heat, stirring occasionally, until soft, about 8 minutes. When the garlic is cool enough to handle, squeeze into the pan with the onion. Mix well.
Remove the pan from heat. Mix in the lemon juice, sesame seed paste and parsley. Season with salt and pepper. Transfer dip to a serving bowl. Serve warm or at room temperature
Herb, Cheese and Garlic Dip Recipe
Makes about 2 1/2 cups
Easy garlic dip recipe. Made with fresh herbs, two cheeses and garlic.
1 tablespoon butter
2-3 garlic cloves, crushed
3 green onions, finely chopped
1/2 cup cream cheese, softened
2 tablespoons fresh herbs, chopped. Use a mixture of chives, parsley, thyme and oregano
6 ounces sharp Cheddar cheese, finely grated
Fresh herb sprigs
Melt the butter in a small skillet over low heat. Add the garlic and green onions and cook for 3-4 minutes, or until soft. Cool.
Beat the cream cheese in a bowl until smooth. Add the garlic and green onions. Stir in the chopped herbs, mixing well.
Add the cheddar cheese and blend the mixture to form a stiff paste. Leave in bowl or transfer to a serving dish. Cover and let chill until ready to serve