Lebanese garlic dip is one of the most iconic and beloved sauces in Middle Eastern cuisine. Creamy, bold, and intensely garlicky, it adds unforgettable flavor to countless dishes. We generously spread Lebanese garlic dip inside chicken shawarma sandwiches, serve it alongside grilled tawook, and pair it with fries or roasted meats. Moreover, its light, fluffy texture and powerful taste make it more than just a sauce — it’s a signature element of Lebanese dining.
Different Ways to Make Lebanese Garlic Dip
There are many ways to prepare this Lebanese garlic dip, and each method creates a slightly different texture and flavor. Some recipes use cornstarch to thicken the sauce, others rely on boiled potatoes for stability, and some include eggs to create a rich, mayonnaise-style base. However, today we are making the classic Lebanese garlic dip that uses simple ingredients and traditional technique to achieve that fluffy, restaurant-style consistency without shortcuts.
The Benefits of Raw Garlic
Raw garlic is powerful and natural. First, it supports your immune system and helps fight infections. In addition, it may improve heart health by lowering blood pressure and cholesterol. Moreover, it has strong antibacterial properties. Therefore, adding a small amount daily can boost overall wellness naturally.
Ingredients
Method
- In the cup of a hand mixer, add the garlic cloves, 2 egg whites, salt, 2 ice cubes, and a small amount of corn oil.
- Start mixing while holding the mixer firmly at the bottom of the cup. Blend until the mixture becomes smooth and creamy.
- Once smooth, begin pouring the oil in a very thin, steady stream while continuously mixing. Do not lift the mixer from the bottom at this stage.
- When you have added about half of the oil, add the lemon salt. Continue mixing.
- Keep pouring the remaining oil slowly in a thin stream. The mixture will start to thicken and become firmer — this is normal. The lemon salt helps stabilize and strengthen the emulsion.
- It is very important to add the oil gradually, never all at once, to prevent the mixture from breaking.
- The mixture must stay cold throughout the process. For best results, place the garlic cloves and the oil in the freezer for a short time before starting.
- If the garlic dip becomes too firm, add a small amount of very cold water while mixing to loosen it to your desired consistency.
- If needed, dilute further with a little cold water — but add it gradually.
- For a clearer understanding of the texture and technique, I recommend watching the full video demonstration.
Video
Chef’s Secrets – Perfect Lebanese Garlic Dip
Keep Everything Ice Cold
Cold ingredients are the key to a stable emulsion. Chill the garlic and oil before starting. If the mixture warms up, it may break.
Remove the Garlic Germ
Always remove the green center from the garlic cloves. This reduces bitterness and gives you a smoother, cleaner flavor.
Oil Must Go in Slowly
Pour the oil in a very thin stream. Rushing this step is the number one reason the dip separates.
Hold the Mixer at the Bottom
Keep the hand mixer firmly at the base of the cup at the beginning. This helps create a strong emulsion from the start.
Use Neutral Oil Only
Corn oil, sunflower oil, or canola oil work best. Strong oils like olive oil will overpower the flavor and affect texture.
Add Lemon Salt at the Right Time
Add lemon salt after half of the oil is incorporated. It strengthens the structure and gives that authentic Lebanese tang.
Adjust Texture with Ice Water
If the dip becomes too thick, add a small amount of very cold water while mixing. This keeps the texture silky without breaking it.
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