KosherEye
<<< o >>> Amoretti Pomegranate Vinaigrette <<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>>

Kosher Appetizers



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