This might have been discussed. I picked it up at Whole Foods last week. Today is used, 1st time along with Trader Joes Corn Chip Dippers. If you're not a fan of garlic, stay away. However, if you are as I am, this dip is awesome. A creamy moist texture. And the garlic hits you in the face, which is OK with me.
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I ABSOLUTELY LOVE THIS STUFF!!!! I usually get it at Costco. As you know, it’s awesome as a dip, but try it on a sandwich! -
Sorry, wrong thread. Mods, smack me upside my head and move to the correct thread.
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This stuff is like crack in a plastic container. It's so good!Comment
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I definitely have to try that.Comment
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I've been addicted to this stuff for a few years. There's a Lebanese restaurant near me that always sends me home with a big container (the benefits of tipping well). It's pretty simple to make and you can control the consistency. When I was working in Brazil I noticed it, but slightly thinner, on just about every table at restaurants.Comment
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Toum is so easy to make that I always make mine fresh. The OG recipe is not easy--it can split, since it involves the emusification of oil and lemon juice. Too much oil, or lemon juice, and it can split. I got tired of the Russian Roulette vibe of that approach, so I start with mayo and Greek yogurt.
Kathryn's Toum
1 cup Greek yogurt
1/4 cup Duke’s mayo
2 TBL fresh lemon juice (juice of 1/2 lemon)
6 to 8 cloves garlic, peeled, microwaved for 20-30 seconds (removes the raw taste), cooled and minced or use 3 tsp Spice World Minced Garlic (bottled) which does not have to be microwaved.
1 tsp granulated garlic
1/4 tsp kosher salt
Mix together. Taste for a good balance of lemon and salt, and serve.
I think that mincing your own garlic as opposed to using it from a bottle is the way to go, but sometimes I take the shortcut.
For best results, refrigerate 2-4 hours before serving. That said, making it closer to mealtime works OK.
KathrynLast edited by fzxdoc; July 31, 2025, 07:15 AM.Comment
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