Hello from Scotland, everyone! Since Green Beans with Pecan Oil post (1st July) we’ve been travelling by car in England, Wales and Scotland with my partner, and in few days’ time we’ll start heading back to our Guernsey home. As I expected, limited access to kitchen and internet made cooking and posting quite tricky.
That’s why this five-minute, 4 ingredient Garlic Dip recipe (no cooking involved!) came really handy this week. I hope to share two more delicious garlic recipes before the end of the month and then everything should get back to fairly regular posts schedule (Tuesday and Friday).
Last week we spent 2 days in Whitby, which is one of my favourite places in England (North Yorkshire). If you plan to visit Whitby, famous also for being the place where Dracula arrived on the Russian ship Demeter, make sure you eat plenty of garlic beforehand. I don’t think further explanation is needed, but whether you believe in the story or not, it is best to be safe than sorry!
I got Garlic Dip recipe from a gentleman called Chris, who came to free our Guernsey home from invasion of ants last spring. Although, it took a few goes to make the ants understand that they are not welcomed, I am more than certain that this vampire repellent like dip works instantly!!!
Garlic Dip is simple and delicious!
Healthy, delicious and simple Garlic Dip by Chris can be eaten with crisps, carrots, celery, bread sticks and, when no one’s watching, with a spoon straight from the jar. (Been there!) You can also try more gracious way and spread it on a piece of bread, add as a topping or use as a dressing over salads. Don’t feel bad if you land with the spoon in the jar afterwards giving the grace time off anyway – that’s normal!
I had been looking forward to visiting Whitby again since my last stay there during the royal wedding weekend back in 2011. I’ll never forget the smell of the warm air filled with the evening, hazy sunshine at the beach where Frank Meadow Sutcliffe used to draw his inspiration. So peaceful and beautiful…
- 4-6 minced garlic cloves
- 1 cup (250 ml) of natural yoghourt
- 1 cup mayonnaise
- 1 tsp mixed herb - dry is ok
- Combine all ingredients and serve with dipping crisps, carrot, celery etc. pieces (refrigerate 24h before serving for the full strength of flavour).
- Store in the refrigerator for up to 4 days.
If you are interested in similar dip recipes containing garlic try my Aubergine, Mushroom & Garlic Dip. It is sweeter and less pungent than the Garlic Dip, but you can easily make it yours by adding more raw or cooked garlic to it.