This can be a little tricky to make at first, but once you’ve mastered your technique, it will become your go-to dip and spread for vegetables, breads and even grilled meats. The trick to mastering the recipe is getting the absolute right consistency with the garlic – you’re looking for a paste and slow drizzle of the olive oil.
Serves | 4 to 6 |
1¼ cups garlic cloves
1 tsp salt
2 Tbsp fresh lemon juice, divided
2½ cups olive oil, divided
½ cup ice water
| Preparation | In the bowl of a blender, add garlic, salt and 1 tablespoon lemon juice; blend until a paste forms, occasionally scraping down sides of bowl with a spatula. Once you have a nice even paste, slowly drizzle in 2 tablespoons olive oil and remaining lemon juice. Continue slowly drizzling in olive oil, alternating with ice water, with blender running, until you have a very thick, whipped egg-white consistency. Once dip is thick and all of the olive oil is incorporated, transfer to a bowl and refrigerate until ready to use. Serve with warm pita bread, veggies or grilled meat.