Recipe Instructions:
Toasted garlic dip
1 1/2 cups whole-milk Greek yogurt
3/4 teaspoon kosher salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
6 cloves garlic, smashed, peeled, and very finely chopped
2 tablespoons canola oil
Crispy garlic topping
3 tablespoons canola oil
6 cloves garlic, peeled and thinly sliced (see headnote)
Make the dip: Add the yogurt to a bowl, season with the salt and pepper, and stir until smooth. Combine the garlic and canola oil in a small nonstick skillet and set on the stove over medium-low heat. (Starting the oil and garlic in a cold skillet helps the garlic cook more gently and evenly.) Cook for 4 to 6 minutes, stirring frequently, until the garlic becomes golden-brown. Before it burns, immediately pour the garlic and its oil on top of the yogurt, then stir to combine. You could garnish and eat this right away, but it’s best refrigerated for at least 1 hour or up to a couple days.
Just before serving, make the crispy garlic topping: Set a fine-mesh sieve over a bowl. Add the oil to a small nonstick skillet and set on the stove over medium heat. When the oil is hot, add the garlic slivers (they should loudly sizzle). Cook for 1 to 2 minutes, until the garlic turns golden, then pour into the sieve set over the bowl.
To serve: Drizzle some of the garlic-infused oil (from making the crispy garlic topping) on top of the toasted garlic tip, then sprinkle the crispy garlic chips on top. Like onion dip, this is its very best with salty potato chips.
