{"id":7538,"date":"2025-03-07T20:33:39","date_gmt":"2025-03-08T01:33:39","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=7538"},"modified":"2026-01-02T15:15:17","modified_gmt":"2026-01-02T20:15:17","slug":"toom-garlic-dip-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/03\/07\/toom-garlic-dip-review\/","title":{"rendered":"TOOM Garlic Dip Review"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n
\n

Author’s Note: This is not a paid review. I have nooo affiliation with Toom<\/a> or Costco<\/a>. These are my own sassy little opinions.<\/em><\/p>\n\n\n\n

A mild inconvenience for vampires.<\/h2>\n\n\n\n

My favorite local Lebanese restaurant serves an incredible garlic sauce (toum<\/a>) over shish taouk, rice, and vegetables. It’s so<\/em> good, I *sort of* learned to make my own version at home. Sort of.<\/em> Mine was never quite as good. Alas.<\/p>\n\n\n\n

I’ve been hearing about Toom Garlic Dip for a while, and although I wanted to try it, I was afraid it would let me down, big time. You see, the more you love something, the worse it hurts when its not right.<\/p>\n\n\n\n

So. Costco had a sale. And, for $4.99, I was finally ready to try this. While checking out, my cashier gushed about how good it was, so I had hope.<\/p>\n<\/div><\/div>\n\n\n\n

\n
\"A<\/figure>\n\n\n\n

Well, cover me in jam and tie me to an anthill! Now<\/em> I know what all the fuss is about. This stuff is fabulous. I wish I had tried it sooner. It’s VERY similar to my favorite Lebanese garlic sauce. Eerily similar. The one key difference is that it is less “spicy” (from the fresh\/hot garlic). It does have a distinct garlic taste, but not “dragon breath” level. Only enough to mildly inconvenience the vampires. Watch your neck.<\/p>\n\n\n\n

(For another dip with a mild garlic flavor, check out my review of Costco’s Organic Hummus<\/a>.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n
\"A<\/figure>\n\n\n\n

Toom’s texture is beautiful. It’s fluffy and creamy. It *looks* a bit like mayonnaise, but fortunately has a much lighter, airy texture. Not at all slimy. Just velvety smooth and delicate. In fact, the consistency reminds me a little bit of cr\u00e8me fra\u00eeche. Or even whipped yogurt. Even though it has a base of vegetable oil, it isn’t “oily.”<\/p>\n\n\n\n

(Looking for another creamy, flavorful sauce? I enjoyed this Basil Pesto Cream Sauce from Publix \u2014 read my full review here<\/a>.)<\/em><\/p>\n\n\n\n

The three basic ingredients in Toom’s dip are oil, garlic, and lemon juice. They are balanced so that none of the flavors overwhelm the others. The lemon provides a gentle zip of gleeful tang, without being truly sour. The garlic is rich, but not hot<\/em>. This is “respectful garlic.” In fact, you could probably eat this in your cubicle at work without annoying your coworkers.*<\/p>\n<\/div><\/div>\n\n\n\n

\n
\"Fingers<\/figure>\n\n\n\n

While not a “salty” sauce, it does have enough sea salt to be savory and satisfying. I lightly salted mine to give it a little extra punch. I’m just that way, OK?<\/p>\n\n\n\n

Now the bad news: Since the base of this dip is oil, you’ll be eating a lot of, well, oil. Although the package says a serving is 1 tablespoon, I’m pretty sure I ate, erm, 5 million tablespoons<\/em> per meal. Ok. Maybe 5 or 6 tablespoons. Or 10. I don’t know. A lot. It’s too delicious to eat one tablespoon at a time! So, that’s a lot<\/em> of unwanted seed-oil fat. That’s really the only thing that would limit my consumption of this heavenly substance. Otherwise, I’d be buying this by the truckload. More about the ingredients later.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"A<\/figure>\n\n\n\n
\n

Serving the Toom Garlic Sauce<\/h2>\n\n\n\n

I ate my Toom Garlic Dip over a plate of basmati rice, roasted carrots, fresh tomatoes, and olives. I sprinkled some ground sumac on top, which complimented the flavors gloriously. I wish I’d also had some chopped parsley and pine nuts. But I did not. Alas.<\/p>\n\n\n\n

I am impressed that this garlic sauce doesn’t melt, even when served on warm foods. That’s an issue I had with my homemade version \u2014<\/em> it was too stiff after refrigeration, and too melty when warmed. Magically, Toom’s isn’t<\/em> that way \u2014<\/em> it’s soft and light and spreadable, while maintaining structural integrity. Even when mixed into my rice, it stayed a creamy (not oily) consistency \u2014<\/em> almost like yogurt. Witchcraft.<\/p>\n\n\n\n

(Hey, do you like yogurt? Here’s my review of Cabot’s Greek Yogurt<\/a> \u2014<\/em> which is THEE thickest, fattiest yogurt I’ve ever tried! Yum.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\n
\"Ingredients<\/figure>\n\n\n\n

Ingredients in Toom Garlic Dip<\/h2>\n\n\n\n

Here are the ingredients, from the label:<\/p>\n\n\n\n