Killer Garlic Dip

1 head garlic
1 cup fresh white bread crumbs (as in baguette or country white)
1/4 to 1/3 cup olive oil
a pinch of salt

Separate the garlic cloves, peel them and remove the tough bit at
the end Puree the garlic in a blender or food processor, and add
bread crumbs Mix well and add olive oil in a thin stream Season to
taste with salt - you don't need much Loosely cover and ferment at
room temperature 3-4 hours (your guests _will_ smell this two blocks
away!)

Serve with anything dippable (the rest of the baguette, crackers,
fried calamari, celery, etc.).