If you’ve ever been to Papa John’s, or any restaurant where they serve a similar appetizer, you’ll know how delicious this garlic butter dip is. Never tried it? We encourage you to make it immediately, because it’s just that good!
When melted, butter divides into a three layers: milk solids, water and butterfat. This recipe discards the water and milk solids and keeps the pure butter fat, otherwise known as clarified butter. It’s great to cook with, since it has a higher burning temperature, and it keeps, in its solid form, for several months. While you could just throw your butter in the microwave with some minced garlic and call it a day, by breaking down the butter into its various components you get a smoother, more full-bodied result that is utterly delicious!
Garlic Butter Dip
- 1 stick unsalted butter
- 2 teaspoons garlic powder
- 1 pinch salt
- parsley, garnish
- In a small saucepan over low heat, melt your butter, but do not stir it or shake the pot.
- Let butter separate into weight-based layers.
- Lightly skim off and discard foamy top layer, then gently pour the clear, middle layer into a container. Discard the solids at the bottom of pan.
Optional: pour remaining two layers of butter through a fine strainer or cheesecloth.
- Sprinkle in salt and garlic powder and stir to incorporate until completely dissolved.
- Serve immediately and garnish with parsley.
Note: Garlic dip does not need to be refrigerated and stores well in the pantry.
Recipe adapted from Copy KatSKM: below-content placeholder