GARLIC-INFUSED OIL AND DIPPING SAUCE
Steps:
- To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
- To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
- Serve as a dip for hot bread.
GARLIC AND ROMANO DIPPING SAUCE
Found in Good Housekeeping magazine, but originated in the "Not Your Average Joe's" restaurant located in Needham, Mass. Serve with crusty bread for dipping, but also delicious over vegetables. Can be used for salad dressing if you add a little balsamic vinegar. Very versatile!
Provided by jonesies
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In small serving bowl, combine all ingredients and whisk together.
- Serve at room temperature with crusty bread.
- Please see description for more serving ideas.
Nutrition Facts : Calories 1719.4, Fat 174.6, SaturatedFat 39.3, Cholesterol 118.1, Sodium 1367, Carbohydrate 5.6, Fiber 0.2, Sugar 1, Protein 36.4
EASY GARLIC SAUCE
Make this easy garlic sauce with yogurt, tahini and lemon juice to serve alongside doner kebabs and burgers, or use as a dipping sauce with dough balls
Provided by Tom Kerridge
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- Crush the garlic cloves.
- Combine the crushed garlic with the Greek yogurt, lemon juice, tahini and chopped mint.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
GARLIC-INFUSED OIL AND DIPPING SAUCE
This recipe is courtesy of Emeril Lagasse. Serve this sauce with a hot, crusty loaf of Italian or French bread, sliced. It's delicious!
Provided by Juenessa
Categories Sauces
Time 15m
Yield 1/2 cup oil
Number Of Ingredients 7
Steps:
- To make the garlic oil, in a small saucepan, gently heat the oil over medium heat.
- Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes.
- Remove from the heat and let cool.
- Cover and let steep for 1 hour.
- Strain into a sterilized bottle or jar and discard the garlic.
- Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
- To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate.
- Swirl a drizzle of balsamic decoratively into the center.
- Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
- ***Cook time does not include letting the oil steep for 1 hour.
Nutrition Facts : Calories 1948.1, Fat 216.3, SaturatedFat 29.9, Sodium 318.7, Carbohydrate 8.4, Fiber 0.8, Sugar 0.3, Protein 1.6
EASY CREAMY GARLIC DIPPING SAUCE
Super easy and tasty creamy garlic dip for fresh or grilled veggies, pita chips, french fries, seafood, grilled meats or whatever you want to dip. Recipe is easily increased, just be sure to use equal parts yogurt, sour cream and mayonnaise; you can adjust garlic and seasonings to your taste.
Provided by BecR2400
Categories Sauces
Time 10m
Yield 1 cup dipping sauce
Number Of Ingredients 8
Steps:
- Stir together equal parts plain yogurt, sour cream, and mayonnaise.
- Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny.
- Garnish with fresh chopped chives.
- Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.
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