Several years back, we hosted a Tastefully Simple tasting party. We loved trying all the dips, beer bread, and so on. When all was said and done, we agreed on our favorite: Garlic Garlic made into dip! So bold and tasty, and really great with just about anything…crackers of all sorts, pretzels, cut veggies. Recently I wondered if I could make a copycat recipe for it…I think I came pretty close on Garlic Garlic Dip…even if you want it Whole30 compliant!
Tasting parties inevitably end with leftovers…little tiny containers of all the dips and sauces. What do you do with that stuff? Well, we ate some of them just as dips or sauces (duh), but then my husband got creative with the Garlic Garlic Dip…and Daddy’s Little Pizzas were born. I’ll cover that as well, but let’s start with making the dip.
Garlic Garlic Dip (original)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 Tbsp minced garlic (3 cloves)
- 1 tsp garlic powder
- 1 tsp onion powder 1/8 tsp salt
Combine all ingredients. Whisk together until spices are evenly distributed. Chill overnight before serving so flavors can fully develop.
Garlic Garlic Dip (for Whole30)
- 1/2 cup compliant mayo (you can make your own but learn from my mistakes here)
- 1/2 cup coconut sour cream (super easy recipe here)
- 1 Tbsp minced garlic (3 cloves)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp salt
Again, combine all ingredients. Whisk together until spices are evenly distributed. Chill overnight before serving so flavors can fully develop.
Enjoy either of these with just about anything…I’m thinking dipping chicken in this would be great! (Yes, there is a hint of coconut in the Whole30 one, but that didn’t slow me down any!)
Daddy’s Little Pizzas
- Cooked chicken, chopped
- Garlic Garlic Dip
- Pita bread (uncut) (or zucchini crust – recipe here)
- Mozzarella, shredded
Grind cooked and chopped chicken enough that it can be sprinkled widely and evenly. Spread crust with Garlic Garlic Dip as the sauce. Lay crust on pizza stone (or stone baking sheet or insulated baking sheet). Sprinkle with ground chicken.
Top with shredded cheese (cover all the chicken). Repeat for however many crusts will fit on your stone or baking sheet. Bake at 350 degrees for 10-15 minutes, until cheese is melted and lightly browned to your liking.
These days I sometimes add a few roasted veggies like maybe onions and peppers and mushroom chopped fine. Just make sure all toppings are covered with cheese, so they don’t roll off.
You guessed it, this one I reserve for when I’m not on the Whole30, or I do without the cheese and fold over like an omelet or taco. Still just as good!
Super kid friendly!
What kid (of any age – me included!) wouldn’t wanna help make pizzas? So, here’s another opportunity to gather in the kitchen and create some magic with the family, friends or roommates. Try this dip or Daddy’s Little Pizzas, then let us hear about it in the comments below.
Looks good!
Gotta be truthful, the Whole30 version will do in a pinch, but I do prefer the regular dairy version. Just have to choose whether I want the side effects or not!