Garlic Yogurt Dip (and Garlic Oil and Caramelized Garlic)
Ok so this is actually more than just Garlic Yogurt Dip, because you couldn't have that without Garlic Oil and Caramelized Garlic. Everything about each of these elements is so versatile which is why I love them so much. I have a jar of garlic oil sitting on my counter pretty much at all times - it is so good drizzled on veggies or toast, or really any dish that uses both olive oil and garlic. The caramelized garlic is also a delight and is similarly delish smashed onto toast - combine all those things with some tomatoes and crunchy salt, and you have one of my favorite go-to snacks. The dip is great just as a dip but its also awesome on toast (sensing a theme here?)or as a spread on sandwiches. Basically, use any and all of these things on most dishes, and you really can't go wrong!Couple of things to note:
- You have to cook the garlic extremely slowly on low heat in order to get the sweet caramel flavor you're looking for - if the oil gets too hot or the garlic cooks too quickly and it'll start to taste bitter. Keep an eye on the sauce pan and move it around to the edge of the burner if the oil looks like its about to start boiling.
- Older garlic is also likelier to taste bitter so try to use fresh garlic if you can (e.g., stay away from anything sprouting)
- Also, a tip for making garlic easier to peel: pop the cloves in some water to remove the stickiness!
Garlic Yogurt Dip
Ingredients:
- 1 cup olive oil
- 6-8 garlic cloves, peeled
- ½ cup greek yogurt (full fat or some fat is better than non-fat, which tends to be watery)
- ½ tsp salt
- Big pinch pepper flakes
- 1 tbsp lemon juice
Method: To make caramelized garlic and garlic oil:
- In a small saucepan on low heat, bring garlic and olive oil to a bare simmer and cook for about 30 minutes. Do not let the oil boil at all or both it and the garlic will turn bitter - I move the sauce pan around to the edge of the burner to keep the heat low. The garlic will be very soft when done. Let cool completely before using, as the garlic will continue to soften up.
Uses: In addition to using in the yogurt dip, you can spread the caramelized garlic or drizzle the oil on toast, or use the oil in the in any other place where you would use olive oil and garlic (I love drizzling on veggies, as a finishing oil on pasta, in salad dressings, etc.)To make yogurt dip:
- In a blender, combine 3 tbsp garlic oil with the greek yogurt, salt, red pepper flakes and lemon juice and blend until smooth. Adjust the amount of garlic cloves you use based on their size (or garlic-y preference). For a thicker consistency, chill the yogurt dip before eating.
