Garlic Dip

I got this recipe from my friend Brenda, or Brendala, as I like to call her. I'm not sure where she got it, but since she's the one who brought it to me, she's the one who gets the credit. It's for SERIOUS garlic fans! I love it on vegetables, specifically carrots and celery, but it's great on any kind of veggies. Daniel Boone puts it on EVERYTHING. I think someone forgot to tell him that it was not intended to be a sandwich spread. But hey, who am I to argue? I usually make it for him in quadruple batches. Every time I make it, I try to 'out-garlic' him. Maybe SOMEDAY I'll make a batch of it for him and he'll say "ok FINE you got me. That was too much garlic." Frankly, I don't think it's possible.

5 cloves pressed garlic
2 cups mayonnaise
5 tbs. plain bread crumbs
2 tbs. parsely
1/4 cup ground pecans or walnuts

Mix all ingredients together.
Let it sit in the fridge for several hours or overnight.
Serve with raw veggies.


Tip:
The key to this dip is to make it in advance. I usually make it the night before I'll be serving it, but it's fine after a few hours. As it sits, the bread crumbs and nuts soak up the oil from the mayonnaise and gradually the whole texture changes until it's nice and thick and rich. YUM.
This recipe uses fresh cloves of garlic. It doesn't really work so well with the garlic that comes in a jar. If you don't have a garlic press, you can put the garlic and the mayonnaise into a food processor fitted with a metal blade and process it until smooth. Add more or less garlic depending on your own personal tastes.