Garlic Dip

Memories of a Cuban Kitchen, p. 28

4 to 6 cloves garlic

1 teaspoon salt

1/3 cup sour orange juice or equal parts of fresh lime, lemon, and sweet orange juice, to make 1/3 cup

Salt and freshly ground black pepper to taste

1 cup pure Spanish olive oil

In a mortar, mash the garlic with the salt until a smooth paste is formed. In a food processor fitted with a steel blade, combine the garlic paste, citrus juice, and salt and pepper. 

OR! In a bowl... fitted with a... spoon...

With the motor running, add the oil very slowly, processing until smooth. Remove any pieces that aren't processed. (Alternatively, the ingredients can be mashed together in a mortar.)

Also alternatively, you can stir them. Because the vast majority of them are liquids anyway.

Cover and refrigerate, and bring to room temperature when ready to use. Will keep about 1 week refrigerated. 

I served it with pieces of a baguette to dip with.

A nice facet of a wonderful dinner, also including (clockwise) Andrea's cucumber salad and potato salad.

My Rating: 3/5 "Oil-based dips are always fun, and the nice hints of citrus in this one make it smooth and memorable. It's a simple addition to a meal, but a pleasant one."