Persian Garlic Dip Food
REALLY SPICY GARLIC DIP
Make and share this Really Spicy Garlic Dip recipe from Food.com.
Provided by Pamela Joyce Ochsner
Categories Spreads
Time 3m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- chop vegetables finely.
- Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
- Cover and refrigerate until ready to use.
- Use on crackers or as a dip for vegetables or chips.
Nutrition Facts : Calories 115.2, Fat 9.9, SaturatedFat 6.2, Cholesterol 31.2, Sodium 381, Carbohydrate 4.6, Fiber 0.5, Sugar 1.1, Protein 2.7
PERSIAN GARLIC DIP
Make and share this Persian Garlic Dip recipe from Food.com.
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Chop garlic in the food processor add salt lemon juice and cayenne and mix.
- Then emulsify the oil into garlic to desired consistency.
CURRIED GARLIC DIP
Make and share this Curried Garlic Dip recipe from Food.com.
Provided by Ducky
Categories < 15 Mins
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth.
- Cover and chill.
- SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
- Meats, Chicken Drumettes
THE GREAT GARLIC DIP
Make and share this The Great Garlic Dip recipe from Food.com.
Provided by Lauren Moran
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Blend all together,by hand.
- And eat with pretzels.
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5/5 (1)Category Appetizer, Side Dish
- Garlics are better made in spring as the herb has a high quality in this season. If you are making Sir Torshi in other times of the year, better you soak the dry garlics for a day and then peel as instructed below and then dry them.
- Peel some of the outer layers of the garlics’ skin until you see the cloves. Be careful to stop peeling while the cloves are about to fall apart and separate. Remove the root too. If the branches are uneven and they seem inappropriate, peel until the cloves separate and leave them with a layer skin on.
- Place the garlics in a jar neatly and add two teasp of salt to them. Then pour the vinegar into the jar until the garlics drown in it.
- When a few days passes, the vinegar will be absorbed by the garlic cloves. You need to add some more vinegar to the jar to cover the surface of the garlics.
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- Preheat the oven to 425°F with the rack set in the upper-third position. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, toss the zucchini with 2 tablespoons of the olive oil, and season with salt and pepper. Spread out in a single layer on the prepared baking sheet. (Use two sheets, if necessary, so the squash doesn’t steam.) Roast until softened but not completely cooked through (the squash will finish cooking in the sauce), about 15 minutes. Set aside.
- Meanwhile, in a large pan, heat the remaining ¼ cup oil over medium-high heat, until the oil is hot but not smoking. Add the onion and cook, stirring frequently, until golden brown, about 8 to 10 minutes. Reduce the heat to medium and keep cooking, stirring often, until fried and crispy in bits and pieces, about 5 minutes. If the pan gets too dry, drizzle in more oil. Play with the heat if need be. You don’t want the onion to burn but you don’t want it soft and mushy either. Set aside a heaping tablespoon of the fried onion on a paper towel to use as garnish when serving.
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