Garlic dip or spread. Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. It's perfect for grilled meat and kebabs or as a bold (and egg-free) alternative to mayonnaise. Trader Joe's Fresh Garlic Dip Is the All-Purpose Spread You (and Your Sandwich) Have Been Waiting For One of my all-time favorite Trader Joe's items is their garlic spread dip, a fresh, chilled.
Serve as a dip or spread.
Optional: Top each canape with roughly chopped walnuts or sprinkle over the dip.
Turn off the processor and scrape down the sides.
You can cook Garlic dip or spread using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Garlic dip or spread
- Prepare 1 each of lemon.
- You need 1 each of egg.
- Prepare 1 cup of vegetable oil.
- It's 1 pinch of salt.
- It's 1 pinch of black pepper.
- It's 3 clove of garlic.
Add remaining lemon juice on low speed. The classic garlic spread that started it all. Whipped to perfection, creamy and smooth, our raw garlic spread adds incredible garlic flavor to your favorite dishes. Whatever flavor you choose, use it as a healthy alternative to mayonnaise, or sour cream, in pasta dishes, and sauces, as a marinade, or as a dip.
Garlic dip or spread instructions
- add garlic cloves, egg, lemon juice, salt and pepper to the blender.
- blend for 10 sec on high speed.
- blend for 1 minute while adding a steady stream of oil to the mixture.
- if it was thick, you can add 2 tbsp of cold water.
- if it was watery, you can add small boiled potato.
- serve in a bowl, keep refrigerated..
The Lebanese garlic dip was traditionally made using a pestle and mortar. Our mothers, bless their hearts, would first add the freshly peeled garlic cloves and salt to the pestle and hammer it away until it's completely crushed. Quick Garlic-Butter Spread Mix equal parts Trader Joe's Garlic Spread with softened unsalted butter. Since the spread contains salt, if you mix it with salted butter it can be too salty. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth.
