Spanish Aioli - the best vegan garlic dip ever

Aioli is a great dip as part of a Tapas spread, served with crusty loaves of bread and good Spanish olives. 

This traditional version does not use eggs, so it is a good vegan recipe.

Ingredients:

- 4-6 cloves of garlic

- 1/2 cup extra virgin olive oil

- 1/4 cup fine breadcrumbs

- 2 tablespoons white wine vinegar

- 1 tablespoon fresh lemon juice

- 1/2 teaspoon Salt 

Instructions:

1. Start by peeling and crushing the garlic cloves. You can use a garlic press or finely mince them with a knife. Traditionally this is made in a mortar and pestle, but a food processor or immersion blender is a lot easier and faster. 

2. In the bowl of a small food processor, combine the  garlic, breadcrumbs, white wine vinegar, lemon juice, and salt. 

3. Slowly add the olive oil, in a thin stream, until well combined. The breadcrumbs will absorb the oil and thicken the dip. Adjust the consistency by adding more or less olive oil depending on your preference.

4. Taste and adjust the seasoning if needed.

5. Transfer the dip to a serving bowl and let it sit for at least 20 minutes to allow the flavors to meld together.

6. Serve the Spanish garlic dip with crusty bread, tortilla chips, or vegetables.

This recipe also works well with a hand held immersion blender.