Arabic Garlic Dip (Toum)

Peel the bulb of garlic, which should equal around 10 cloves. I prefer to mash it finely with a mortal and pestle (the old-fashioned way) but feel free to use a food processor. Combine the salt and garlic cloves in whatever manner you choose, and grind them up well. Then prepare the boxed mashed potatoes as directed for the smallest serving possible. (You’ll need about 1/2 cup. 2-3 servings on a box of mashed potatoes is about 1 cup. So feel free to take out a spoon and eat the other half of the mashed potatoes.) Let the mashed potatoes cool. Go back to the garlic, and add the mayonnaise, the lemon juice and about half of the oil (about 1/4 of a cup). Blend together in processor or blender. Then add about 1/4 cup of the mashed potatoes and half of the oil you have left (about 1/8 of a cup). Blend more. (You may need to stick a spoon down in there to ensure that it mixes thoroughly). Now add the remainder of your mashed potatoes and oil. Give it a good final blend. You may need to add more oil or potatoes, depending on whether you want it thicker or thinner. Serve with pita bread, pita chips, chicken kabobs, or my Kafta (Kofta) recipe that I’ve posted here in my recipe box. Enjoy!