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margie
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Place the peeled garlic bulb, water, and salt in a food processor and process until pureed.
Slowly add in the extra virgin olive oil until the mixture emulsifies and becomes whipped, light and creamy.
Add the yoghurt to make it into a dip and mix in the lemon juice, to taste.
Serve garnished with dill and za’atar and with sweet potato crisps for dipping.
It will keep in a container in the fridge for up to 1 week.