Prep 15 mins
Cook 0 mins
This dip is perfect with chicken, steaks and seafood
- 1 head garlic
- 16 ounces sour cream
- 16 ounces vegetable oil
- 2 ounces lemon juice
- 1 tablespoon table salt
- Peel the garlic, place in food proccessor; add salt, chop until fine.
- Add oils in small amounts (about 1/4 cup) at time with proccessor running, add half of the lemon juice, then add another 1/4 cup of oil, add the rest of lemon juice then the rest of the oil, (keep in mind the proccessor must be on when you add the oil) whip for 2-3 minutes, let rest for 10 seconds.
- Then add all the sour cream, whip until thick and pasty.