You've never tasted anything like this garlic dip!

By: Sheilah Kaufman

Cooking with Sheilah

From: SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman available here.

I am famous for this easy, fabulous, unusual dip.  Everyone loves it.  I've been making it for over 40 years, and it is always requested when I am asked to bring something. The secret ingredient in this dip is the smoked almonds.

This dip will make a garlic lover out of anyone.  Raw garlic is one of the best antioxidants out there but some people have trouble eating it. Here is a hint that will change all of that. 

When fresh garlic and fresh parsley are chopped together, a chemical reaction takes place and the eater will not get garlic breath, or garlic upset.

When teaching this recipe, I try and get my students to "think outside the box."

I say "if you like this, think of how else you can use it." Sometimes I spread it on grilled fish, chicken, or a baked potato, broccoli, etc. and pop it into the broiler until it bubbles and begins to lightly brown, or use it on bread before adding sandwich ingredients.


  • 4 large cloves peeled garlic

  • whole bunch of fresh parsley with long stems removed, rinsed, dried

  • 6 oz can smoked almonds

  • 2 cups regular or low fat mayonnaise

  • serve with fresh vegetables, crackers, bread, chips, or whatever strikes your fancy


In a food processor, carefully chop the garlic, parsley, and almonds until finely chopped. Do not let the garlic turn to liquid! Place in a bowl and fold in the mayonnaise until well blended. Cover and refrigerate.  Stir well before serving. It will keep in the refrigerator for a few days.

Serves 8 or more.

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Sheilah Kaufman - Recipes

A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies.