10:28 AM 3/22/98
rfr

A friend of mine (this is his recipe) calls this skorthalia, but it's not
like any skorthalia I've had. The rest of us just call it killer dip. It
is generally served with calamari or crackers or French bread, but it
would make anything edible. 

Killer Garlic Dip

1 head garlic
about 1 cup fresh white bread crumbs (as in baguette or country white)
1/4-1/3 cup olive oil
a pinch of salt

Separate the garlic cloves, peel them and remove the tough bit at the end
Puree the garlic in a blender or food processor, and add bread crumbs Mix
well and add olive oil in a thin stream Season to taste with salt - you
don't need much Loosely cover and ferment at room temperature 3-4 hours
(your guests _will_ smell this two blocks away!)

Serve with anything dippable (the rest of the baguette, crackers, fried
calamari, celery, etc.). 