Romanian cuisine uses a lot of garlic and onion in most recipes. Garlic is well known for its properties in lowering and controlling somewhat the blood pressure. Nevertheless, prepared properly can enhance the food and makes it even tastier, believed or not. This particular dip however uses garlic in its natural state, uncooked, and it is most useful with roasted, baked or grilled chicken. Just try it at least once.
Ingredients: One whole garlic, 2 tsp salt. 1 1/2 tbsp olive oil, mayo (optional)
Procedure: Peel the garlic in the method you will find best. Also you might wand to purchase peeled garlic at your local grocery store. Fill a wooden mortar about halfway with garlic cloves and add the salt. Press the garlic with a wooden pestle (I use wooden utensils as much as I can) until becomes like a paste. Add the olive oil and mix well. Add water and mix well again without spilling. Pour everything in a small bowl, add more water and mix well. Water will cut down the "strength" of the garlic so you need to add as much or as less water as you feel. That's it. Dip pieces of cooked chicken and enjoy.
You might want to do another batch and coat the chicken with it before it is cooked and also for basting while the chicken is cooking on the grill or in the oven. Discard leftover, do not use the same batch for dipping.
You might want to add a little mayo to make it cling to the chicken but that will be your option. Try it and find the best way to fit your taste.
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