5 Ingredients or Fewer

Crispy Garlic Dip

September 16, 2019
Photo by Ty Mecham
Author Notes


Every party loves onion dip. But does every host love hovering around the stove, caramelizing onions for almost an hour, to make it? I think not. Luckily, the solution is easy: Skip the onions altogether and swap in garlic. This tiny-but-mighty allium goes from raw and sharp to golden and toasty in a matter of minutes. I first learned to team up pan-fried garlic and tangy yogurt from Meera Sodha, who created a garlicky raita for her book Made in India. The longer the two hang out together, the more intense the flavor becomes. Just before serving, I like topping this dip with crispy garlic chips, but you can skip this step if you’re short on time. Pair with raw vegetables, seedy crackers, and potato chips. Or plop it atop soup. Or spread it on toast for open-faced sandwiches. Note: To thinly slice the garlic cloves, I prefer to use a very sharp knife, but you can also use a mandoline (just be careful). —Emma Laperruque

Watch This Recipe
Crispy Garlic Dip
  • Prep time 1 hour
  • Cook time 8 minutes
  • Makes about 1 1/2 cups
Ingredients
  • Toasted garlic dip
  • 1 1/2 cups whole-milk Greek yogurt
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1 pinch freshly ground black pepper, plus more to taste
  • 6 cloves garlic, smashed, peeled, and very finely chopped
  • 2 tablespoons canola oil
  • Crispy garlic topping
  • 3 tablespoons canola oil
  • 6 cloves garlic, peeled and thinly sliced (see headnote)
In This Recipe
Directions
  1. Make the dip: Add the yogurt to a bowl, season with the salt and pepper, and stir until smooth. Combine the garlic and canola oil in a small nonstick skillet and set on the stove over medium-low heat. (Starting the oil and garlic in a cold skillet helps the garlic cook more gently and evenly.) Cook for 4 to 6 minutes, stirring frequently, until the garlic becomes golden-brown. Before it burns, immediately pour the garlic and its oil on top of the yogurt, then stir to combine. You could garnish and eat this right away, but it’s best refrigerated for at least 1 hour or up to a couple days.
  2. Just before serving, make the crispy garlic topping: Set a fine-mesh sieve over a bowl. Add the oil to a small nonstick skillet and set on the stove over medium heat. When the oil is hot, add the garlic slivers (they should loudly sizzle). Cook for 1 to 2 minutes, until the garlic turns golden, then pour into the sieve set over the bowl.
  3. To serve: Drizzle some of the garlic-infused oil (from making the crispy garlic topping) on top of the toasted garlic tip, then sprinkle the crispy garlic chips on top. Like onion dip, this is its very best with salty potato chips.

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Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.