# Ultimate Garlic Dip

The ultimate garlic dip confits 300 g of peeled cloves with 50 g of sesame seeds in olive oil at 110–130 °C — small, lazy bubbles for 15–20 minutes until soft inside and golden outside — then mashes them into a paste with about 100 g of cream cheese, parsley and salt. The strained garlic-sesame oil is a keeper in its own right. Three ingredients that taste like a hundred; serves 6.

- **Prep:** 15 min · **Cook:** 20 min · **Total:** 35 min
- **Servings:** 6
- **Difficulty:** Easy
- **Cuisine:** International
- **Category:** Snacks, Appetizers
- **Video:** [Garlic Season: Confit, Black Garlic & the Ultimate Dip](https://www.youtube.com/watch?v=edebLghSQfI&t=359s) (recipe starts at 5:59)
- **Recipe page:** https://webspoon.world/recipes/ultimate-garlic-dip/

## Ingredients

- 300 g garlic cloves (peeled — use the jar-shake trick)
- 50 g sesame seeds
- olive oil (enough to fully cover the garlic)
- 100 g cream cheese (about 2 heaping tbsp)
- parsley (chopped)
- salt (a pinch)

## Instructions

1. Slice the bottoms off whole bulbs, drop the cloves into a jar, close the lid and shake hard — they loosen and peel in seconds; pick out the clean cloves.
2. Put 300 g of cloves and the sesame seeds in a pan and pour in enough olive oil to fully cover the garlic.
3. Heat gently on the lowest flame, around 110–130 °C / 230–265 °F — you want small, lazy bubbles, not a fierce fry.
4. Simmer until the garlic is soft inside and golden outside — that draws out sweetness instead of bitterness. _(timer: 18 min)_
5. Strain through a sieve and keep the infused oil — liquid gold for roasted vegetables, salads or morning eggs.
6. Mash the garlic and sesame into a paste, stir in the cream cheese, then the parsley and a pinch of salt.
7. Serve on toast, warm bread or as a vegetable dip.

## Nutrition (per serving, estimated)

- Calories: 215
- Protein: 6g
- Fat: 16g
- Carbs: 14g
- Fiber: 2g
- Sugar: 1g
- Sodium: 180mg

## FAQ

### Why keep the oil temperature so low?

At 110–130 °C the cloves confit — cooking through gently and turning sweet — while a hot fry would brown the outside fast and make the garlic bitter before the center softens. Watch the bubbles: small and lazy is right, fierce means too hot.

### What do I do with the strained garlic-sesame oil?

Treat it as a finished condiment: drizzle it over roasted vegetables, whisk it into salad dressings, or fry your morning eggs in it. Refrigerate it in a sealed jar and use it within a week or two — garlic-infused oil should never sit at room temperature.

### How long does the dip keep?

In an airtight container in the fridge, plan on about a week. The cream cheese makes it a fresh dairy product, so treat it like one — and like all cooked-garlic preparations, it stays in the fridge, never on the counter.

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Source: [Ultimate Garlic Dip — Webspoon World](https://webspoon.world/recipes/ultimate-garlic-dip/)