Use as much garlic as you like: this recipe has only two cloves. You could also soak the garlic in olive oil and then just strain the oil into the dip if you are against too much garlic. This is wonderful with grilled lamb, souvlakia, souvla or sheftalia; and it does well on a mixed meze platter with little meatballs and pitta bread for dipping. It is very versatile and you could make other variations to suit whatever you’re serving. For grilled salmon or tuna you could add freshly chopped