Thursday, May 6, 2010
Lemon Garlic Dip
I've never really been satisfied with dipping my artichokes in butter or mayo, I always feel like something was missing, like it could be better than it was. So last night I tried a little experiment. I chopped up about a tablespoon of preserved lemon and added it, along with a 1/4 tsp. of garlic powder, to about 4 Tbsp. of mayo.
I mixed it up about an hour before we ate so it would have time to steep and let me tell you, I was not disappointed. Jeffry didn't seem to be quite as excited about it as me, but he was satisfied by the original butter/mayo options, so for him it was not a moment of long awaited fulfillment. We had some dip left over so I used it like regular mayo on the deli sandwich I was making for lunch. Once again, very pleased.