Toum- Lebanese garlic dip- I'm so addicted

5-6 cloves of garlic Juice of half a lemon About (start with slightly less) 1/4 cup of canola or vegetable oil - do not substite olive oil as it is too strong and can be bitter Pinch of salt and pepper to taste 2 tablespoons mayonnaise- cut calories by using light mayo (mayo is not traditional but tames the strong garlic flavor and helps maintain the desired thickness) In a food processor, finely grind garlic, add lemon juice, veggie oil. Mixture will turn white and smooth. Put it in a container and add mayo. Refrigerate. If garlic is still too strong, add a little more mayo. Add salt and pepper. I use this dip for chicken or dipping cold veggies like carrots or broccoli. My daughter loves to eat this with bread and french fries. You can make a double batch with 1 about 1 head (add garlic slowly to taste), 1/2 cup oil and juice of 1 lemon. You may want to start out with a little less oil at first. Elephant garlic is milder in flavor.

If you make it with olive oil by mistake, you can add mayo and white wine vinegar to make a dressing or add to yogurt to marinate chicken or beef. Olive oil can be bitter and salty.

My daughter also likes to put it in a sandwich with bread with mozarella, pepperoni.