This dip can be watered down to make one of my favorite salad dressing recipes. Thick like this, it makes a potent dip for vegetables.
2 minced garlic cloves
3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons chopped flat parsley
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 teaspoon coarsely ground black pepper
1/2 cup milk
Put the garlic, oil vinegar, parsley, salt, Parmesan and pepper into a blender, and whirl for a couple of seconds. With the blender still running, slowly add the milk until the dressing is smooth and sort of thickened. It’s going to last about a week in your fridge, but as you’ll be dipping all kinds of things in it, it won’t last long.