Vampires are all in vogue right now, and we think even they would struggle to keep their fangs off this tasty number. Where others lack bite, our killer dip delivers a distinctive yet delicate flavour, driving a wooden stake of yumminess through any unsuspecting dish. What else can we say? – it’s the simplicity and purity of it that eclipses the competition. Truly a taste to die for!

Inspirations

• Meatballs + toothpicks + garlic dip = empty appetizer platter!
• The perfect smear campaign for toasted pita bread, Turkish bread, or pizza.
• Sink your teeth into garlic coated prawns, fish or BBQ meat.
• Fold through mashed potatoes for a surprising twist.
• Give seafood pasta a wake up call.

Recipe Idea

Slow Cooked Lamb Shoulder (pictured)
Feeds 6-8
You will need to begin this recipe the day before

• 2kg lamb shoulder, bone in
• 1 x 200g Pilpel Garlic Dip, plus extra, to serve
• 1 cup basil pesto
• 6 sprigs thyme, leaves picked
• 6 cloves garlic, crushed
• 6 anchovy fillets, finely chopped (optional)
• Finely grated zest of 1 lemon
• Juice 1/2 lemon
• ¼ preserved lemon, peel only, very finely chopped
• Salt and pepper

Combine all ingredients, except lamb, in a bowl. Mix well. Spread all over lamb then place into a non-reactive container and refrigerate overnight (min 8 hours) to marinate.

Preheat oven to 220ºC (200ºC fan). Place lamb on a baking rack on top of a baking tray. Roast, uncovered for 30 mins. Drop heat to 120ºC (100ºC fan), cover lamb with foil and roast for a further 7 hours. Remove foil, roast, uncovered for 30 mins.

Serve with extra Pilpel Garlic Dip, as part of a banquet.