Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4|
|Calories from Fat: 737 (77%)|
|Amt Per Serving||% DV|
|Total Fat 81.9g||109 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 42.7g|
|Cholesterol 61.2mg||19 %|
|Sodium 1672.8mg||58 %|
|Potassium 39.1mg||1 %|
|Total Carbohydrate 57g||17 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 56.8g|
|Protein 2.3g||3 %|
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Calories per serving: 951
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thefifeThis is a good recipe for this dip. I note that you say it is 'uncategorized', but it is definitely Russian. There is another very popular variety that I saw repeatedly in Russia and that was a very similar dip made with a lox variety of salmon. It was made essentially the same but used a sour cream-mayo (usually 50-50) mixture to dress it. then the only other change is to add the minced salmon. They like to spread it on pre-cut medalians of small-diameter french bread "batons". Often adding a dollop of caviar on occasion. Both these varieties of the dip are fantastic. Interesting note: the Russians did not have previously anything really close to Philly Cream Cheese, but since the opening of their society, they have taken to it strongly. I have seen in recent years them making both of these dips reducing the mayo a bit in favor of adding some cream cheese. The texture of the dip becomes thicker and requires more blending to make it smooth.6y ago