A good recipe for garlic dip is thick-style Lebanese garlic sauce that calls for 1 head of minced garlic, 1 cup each of olive oil and vegetable oil, 1/2 cup of fresh lemon juice and 1 tablespoon of sea salt. Combine all the ingredients in a jar, and blend using an immersion blender until the dip develops a thick, creamy texture. Serve it with toasted bread or vegetables as a dip, or use it as a sauce on grilled meats.
To make caramelized onion and garlic dip, saute 1 peeled and chopped shallot, 2 chopped garlic cloves, 3 minced cipollini onions, and 1 each of Spanish, Vidalia and red onions in 1/4 cup of olive oil with 1 teaspoon of fresh thyme leaves. After 15 minutes when the onions have a rich, caramel color, season them with salt and pepper to taste, and remove them from the heat. In a bowl, mix together 1 cup of cream cheese and 1 cup of Greek yogurt, and fold in the onion mixture, 3 chopped scallions and 1 bunch of chopped fresh chives.
To make roasted garlic tip, roast 3 heads of unpeeled garlic drizzled with 1 tablespoon of olive oil in the oven at 300 degrees Fahrenheit for one hour before peeling and mashing them. Combine the mashed garlic with 1/2 cup of sour cream, 1/4 cup of mayonnaise, 1 tablespoon of red wine vinegar, 1 chopped green onion and salt and pepper to taste, and chill the dip for two hours before serving.