Low FODMAP garlic dip
*Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
Ingredients
- 80 ml (1/3 cup)* Monini Delicato olive oil
- 6-10 fresh garlic cloves paper skins removed and roughly sliced
- 200 g thick Greek yoghurt
- 200 g good quality Danish feta
- 1-2 pickled garlic cloves optional
- Lemon zest optional
- Seasoning to taste
Instructions
- Heat the olive oil in a small pot over a medium heat. Once warmed, add the chopped fresh garlic. Cook, stirring intermittently, until the oil is deeply fragrant and the garlic is golden. Strain the garlic oil and set the garlic aside for use in non-FODMAP dishes. Allow the oil to cool completely.
- Once the oil has cooled, add 60-80ml of it to a food processor along with the remaining ingredients. I like to reserve 20ml to garnish the dip, but both options work.
- Process the ingredients until a smooth, thick dip forms. If it’s not as thick as you’d like, pop it in the fridge for an hour.
- Serve topped with remaining garlic oil (or extra olive oil) and seasoning.
- Leftovers keep well in the fridge for a couple of days.
Notes
- Make sure you use a thick, pot set Greek yoghurt so that your dip isn’t runny.
- If you’re not low FODMAP, you can use 2 or 3 cloves of garlic in the garlic oil, then add them to the food processor to be blended into the dip. You could also use the cooked pieces of garlic to garnish the dip.
- Choose a soft variety of Danish feta to ensure a smooth dip.
- A tiny drop of maple syrup and/or some Dijon mustard would make welcome additions to your dip.
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