KosherEye
<<< o >>> How To Make a Shlissel Challah <<< o >>> MATZO BREI – 8 WAYS <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>
Bookmark and Share
Garlic Dip PDF Print E-mail

KosherEye.com

GarlicOil-sm

A KosherEye signature recipe
We enjoyed this at a friend's table and it has become a staple in our homes.

Ingredients

8 ounces good quality extra virgin olive oil
10 cloves of garlic
Salt and Pepper to taste

Directions

Put garlic and oil into a saucepan
Heat on very, very low flame until gently simmering. Simmer about 5 minutes, until garlic softens. Be certain that garlic does not burn.
Turn off flame and let rest for at least an hour or two, until cooled.
Pour into serving bowl and refrigerate at until 2 hours before using
Serve at room temperature
Serve with challah, foccacia, or any fresh crispy bread

Notes

Leftover oil may be used as part of a pasta sauce

Whole peeled garlic from a jar works just fine in this recipe.
Garlic can be minced if preferred, and then cooked.

Recipe: kosher, parve

 


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods