4 crushed garlic cloves
1 egg
1 egg yolk
1 tbsp. freshly squeezed lemon juice
2 whole green onions, chopped
1/4 tsp. salt
1 cup vegetable oil

Prep. Time: 5 min.
Refrigeration Time: 1 hour

Makes 1 1/2 cups

Recipe from Chatelaine Cook Book
 

Place all the ingredients, except the oil, in a blender or a food processor fitted with a metal blade.  Whirl until well mixed.  Continuing to whirl, add the oil, drop by drop at first, then increasingly in a slow steady stream until all the oil is added.  Whirl until light and creamy.

Cover and refrigerate for at least an hour to blend the flavors.  The dip will keep well for several days.  Serve in a bowl surrounded by lots of colorful vegtables crudités.