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Prep time
1 hour
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Cook time
8 minutes
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Makes
about 1 1/2 cups
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
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Crispy Garlic Dip
Ingredients
- Toasted garlic dip
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1 1/2 cups
whole-milk Greek yogurt
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3/4 teaspoon
kosher salt, plus more to taste
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1 pinch
freshly ground black pepper, plus more to taste
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6
cloves garlic, smashed, peeled, and very finely chopped
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2 tablespoons
canola oil
- Crispy garlic topping
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3 tablespoons
canola oil
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6
cloves garlic, peeled and thinly sliced (see headnote)
Directions
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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.
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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.
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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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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