Green Garlic Dip

Green garlic is garlic that is harvested early – which is now, for us in Santa Barbara.  This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you are cooking. I often use it to flash-fry Ridgeback shrimp (Kim taught me that). I created this green garlic salad dressing or dip, and a couple of nights ago I served it to some friends for dinner.  They wanted the recipe, so I figured why not pass it on to you too? It’s tangy, garlicky and keeps you coming back for more.  I served it over chilled romaine leaves and baked croutons made from French bread.  I plan on serving it for a yummy and original dip for Super Bowl Sunday.

Green Garlic Dip

Green Garlic Dip

Yields about 1 ½ cups

½ cup mayo preferably home made

(I recommend Thomas Keller’s Ad Hoc at Home for the easiest homemade mayo recipe ever)

½ cup plain Greek yogurt — low or nonfat is fine

1 teaspoon Dijon mustard

1 tablespoon Meyer lemon (they are currently flourishing in my back yard and are less acidic than regular lemons, but use what you have on hand)

2 tablespoon white wine vinegar

¼ cup chopped green garlic with stems

2 tablespoons chopped flat leaf parsley

½ cup extra virgin olive oil

1 teaspoon salt

½ teaspoon pepper


In a food processor fitter with a steal attachment puree the first 7 ingredients until completely smooth.  Add olive oil slowly followed by salt and pepper.  Taste for seasoning and serve over greens or as a dip with Crudités ….give those football fans some healthy veggies!