A little about my culture

......miam..miam

Quite a similitude with another dip
https://en.wikipedia.org/wiki/Aioli

Garlic is crushed in a mortar and pestle and emulsified with egg yolks, salt, and olive oil...In Spain, allioli is often served with arròs a banda from Alicante, with grilled lamb, grilled vegetables and arròs negre, and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear. Other commonly used vegetables are beets, fennel, celery, zucchini, cauliflower, chick peas, and raw tomato

In Occitan cuisine, aioli is typically served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli

In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato

In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel

In Provence, aioli or, more formally, le grand aïoli, aioli garni, or aïoli monstre is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with aioli. This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns. It is traditional to serve it with snails for Christmas Eve and with cod on Ash Wednesday. Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist, Provençal-language, newspaper in 1891, he called it L'Aiòli.