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Garlic dip

garlic dip

In Italy, a garlic dip is not popular. Italians usually call an appetizer the whole bread and its topping. To write the Italian post I had to explain what a dip is – not necessary in the English language, nor in Brazil, where it is very popular; and sold in many Dellis in so many variations.

This garlic dip really called my attention and I prepared it immediately, also because I already had all (few) ingredients at home. It is very easy and quick to prepare. It is better to keep it in the fridge for an hour after preparing it, but in case you’re in a hurry, it is good also as soon as you prepare it.

I served it with Sardinian thin and crispy bread, but it goes very well also with common bread and crostini.

I saw this recipe on Food52, where they say it is perfect with potato chips.



  • 0.27 lbs low fat Greek yogurt
  • 6 garlic cloves
  • extra virgin olive oil
  • salt
  • pepper


  1. Transfer yogurt to a small bowl, add salt and pepper to taste, and mix well.
  2. Clean and mince 4 garlic cloves.
  3. Put 1 Tbsp extra virgin olive oil in a small pan together with garlic and turn on the medium gas (putting all together on the cold pan will help garlic spread its taste) until golden
  4. Turn off the gas and pour oil plus garlic into the yogurt bowl and mix well.
  5. Cover with plastic wrap and keep in the fridge, if possible, for
  6. Before serving, clean and slightly slice the remaining 2 garlic cloves.
  7. Put some oil into a pan and, when it heats, add garlic and let it become golden before turning off the gas.
  8. Transfer garlic to absorbent paper. Keep the oil.
  9. Create a space on the dip to pour some of the oil you just fried garlic and add garlic chips.
  10. Serve with bread or any other side you prefer.
  11. Buon appetito!

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