Garlic Lemon Dip Recipes
TOUM GARLIC SAUCE RECIPE
Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky's the limit!
Provided by Suzy Karadsheh
Categories Dip
Time 20m
Number Of Ingredients 5
Steps:
- Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
- Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
- While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
- Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.
Nutrition Facts : Calories 213.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 23.9 g, SaturatedFat 2.3 g, Sodium 145.8 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
LEMON GARLIC DIP
Make and share this Lemon Garlic Dip recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients until smooth.
- Cover and refrigerate up to 3 days.
Nutrition Facts : Calories 286.2, Fat 24.8, SaturatedFat 14.1, Cholesterol 67.7, Sodium 263.7, Carbohydrate 9.8, Fiber 0.3, Sugar 6.4, Protein 8.1
GARLIC DIP
"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.
Nutrition Facts : Calories 89 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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GARLIC DIP | INSPIRED BY LEBANESE TOUM - PIPER COOKS
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5/5 (5)Total Time 5 minsCategory DipCalories 255 per serving
- Add the peeled garlic and the salt to a tall container. Pulse a few times with the immersion blender to break up the garlic and start pureeing it. It won't be completely smooth at this point.
- Settle the blender squarely on the bottom of your container and start blending. Once the mixture is about 2/3 mixed, slowly pull the blender up while continuing to blend until the mixture comes together fully.
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- Add garlic and salt into a food processor and chop until a smooth paste is formed. You'll have to stop and scrap the sides with a spatula a couple of times during this process.
- Once a smooth garlic paste is formed, alternate slowly pouring in the 1/2 cup of vegetable oil and then 1 tbsp of lemon juice while the food processor is running. It's very important for the liquids to be poured in slowly otherwise it won't emulsify and will become liquid.
- Once garlic spread is completed, transfer to an air tight container and store in the fridge until ready for use.
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