This is a hardcore garlic dip. I am Romanian and if there is one thing that cannot be thought out of the Romanian kitchen, than that must be garlic. It is, at least for me, a crucial ingredient in cooking. Just as an example: my German mother-in-low and a German friend of mine both said they never buy garlic, because one only needs one or two cloves in a recipe for once in a while, so they invariaously end up throwing away the rest of the bulb because they could never think of using it up in any other way than maybe an extremely mild tzatziki. And as you can only buy garlic by bulb they prefer to leave it out of their kitchen entirely.
I buy garlic not by the bulb but by the sachet. A sachet contain 3 or 4 bulbs, sometimes more. I use up this sachet in a matter of weeks.
My children and husband learned to love garlic as well. My son, who’s only six and a half adores this dip. When I make it as a side for grilled meat, he just forgets about the meat completely and prefers to eat just garlic dip on toasted bread. He moans a little while eating because the dip is really hot on the tongue, but keeps eating and after one or two slices of bread he doesn’t complain anymore. Probably because his tongue gets numb after a few minutes.
He once got worried about vampires and asked me if they really exist. I told him even if vampires existed, they would never consider biting him. As he is half Romanian his blood smells like garlic, so a vampire would never dare touch him. He was really reassured by that and proudly told his grandma and friends about it.
I use between one or two whole garlic bulbs for this dip. That depends on the size of the bulbs. You can definitely adjust its hotness or garlicness according to your taste. You can even make it with only 2 or 3 garlic cloves and just increase the quantity as you like it. But I can assure you that if you like garlic at all you will not complain about this being too much. Even people who are not so used to eating garlic the way I do, still find this delicious and end up eating too much of it.
One thing that I have to warn you about, probably unnecessarily, is that you will stink for at least 24 hours after eating this. So I recommend eating this on a Friday or Saturday or during your holidays. Otherwise people at work might complain. Or bring your work collegues the leftovers of the dip, so that you will all happily stink together. 🙂
The original Romanian garlic dip “mujdei” like my grandma use to make only contains garlic, salt and water. That tastes great as well, but I like this version more. It is made with full fat sour cream (smetana) and finely chopped tomatoes. The original version can only be eaten as a sauce but this version can also be enjoyed as a sauce for meat, dip for vegetables, as a bread spread or on top of polenta with cheese.
If you would like this to be less fatty, you can replace half or even the whole quantity of sour cream with yogurt. That will change the taste slightly but it will still be good.
Serves: 1 small bowl
- about 1 bulb garlic (more or less according to personal taste)
- 2 level teaspoons mustard
- 3 tablespoons sunflower oil
- 500 g/ about 2 cups/ 17 oz sour cream/smetana
- 2 medium tomatoes
- salt and pepper
- Peel the garlic cloves and grate them finely into a bowl. Add the mustard and some salt and mix well. Add the oil little by little while stirring all the time, until the mixture emulgates a bit like mayonnaise.
- Add the sour cream and mix well.
- Remove the seeds from the tomatoes, then chop them very finely. Add them to the bowl and stir gently. Adjust the taste with salt and pepper to taste.