Tasty Roasted Garlic Dip lasted exactly 11 minutes the first time I served it…
If you like garlic, you will adore Tasty Roasted Garlic Dip. Because the garlic is roasted for a short 15 minutes in the oven, its mellow, sweet end result works extraordinarily well with the addition of just a few simple ingredients. This dip is faster and easier to assemble than running to the grocery for a packaged dip. It’s a heck of a lot tastier, too. Tasty Roasted Garlic Dip is 6 ingredients that when blended, are magic to the palette. The first time I served Tasty Roasted Garlic Dip, I served it with some bright fresh raw vegetables I’d picked up at our farmers market. This dip lasted exactly 11 minutes. It was the fastest I have ever witnessed adult partygoers eat an entire platter of vegetables….
Tasty Roasted Garlic Dip works well with everything from vegetable crudites to a thick sliced rippled potato chip.
Six ingredients that come together in minimal time to create a cool and creamy, garlicky dip that’s perfect for all your summer get-togethers. Y’all know I’m a lover of easy party dips, whether I am taking them to somebody’s house or stashing in the fridge for myself. I whipped up a batch up for this photo shoot. Afterwards, my Mom and I uncorked a perfectly chilled bottle of Rose and enjoyed this with all sorts of delicious vegetables. I was disappointed that I’d forgotten to include fresh asparagus stalks in the photos because they were soooo good with Tasty Roasted Garlic Dip. My favorite though, wide slices of sweet baby red pepper, dunked but with sort of a hearty ‘scoop’ of dip on the end. All I can say is, hide your spoons because this stuff isn’t just good on raw vegetables.
All I can say is, hide your spoons because this stuff isn’t just good on raw vegetables.
Three simple tips for this dish…first, use a sour cream that you like to eat all on its own. Not a silly tip, because I went down that road and used a larger container, non-name brand sour cream once and the results were nothing like when I used my favorite.
Next, the longer you roast the garlic, the softer it gets. I prefer 15 minutes and no more because I like my garlic to be kind of chunky and lumpy after I lightly crush it with my mortar and pestle. It’s awesome to dig in with a broccoli floret and come up with a knob of sweet garlic.
Lastly, if you can stand the wait, refrigerate, refrigerate, refrigerate. Refrigerate this dip for at least an hour and as many as four. You need to allow the flavors to get happy and acquainted with one another. You’ll thank me, and hey, your wine needs ample time to chill anyway….
- 6 to 8 cloves unpeeled garlic, the biggest cloves work best
- 1 tablespoon good quality olive oil
- 8 ounces sour cream
- 1/2 to 3/4 cup mayonnaise begin with 1/2 cup and add to taste
- 2 tablespoons assortment of chopped fresh herbs such as chives, tarragon, basil and parsley
- 1 tablespoon chopped fresh dill
- Kosher salt and freshly cracked black pepper to taste
- assorted fresh vegetables or chips for dipping
For the Roasted Garlic
- Preheat your oven to 400 degrees.
- Using an 8 to 10 inch double thickness square of aluminum foil, place the unpeeled, intact cloves in the center and add the olive oil. Bring foil up around the bulbs and fold edges to seal.
- Roast the garlic cloves for 15 minutes or until cloves feel soft when squeezed. Roast longer if you prefer a less intense garlic flavor. The less time the garlic roasts, the more pungent it remains.
- Remove from oven and allow to cool slightly. Carefully remove cloves from their papery skins and put into a mortar along with any residual olive oil from the foil. Using the pestle, gently mash the garlic to the desired consistency. I like to leave mine a bit chunky.
To Make the Dip
- In a bowl, stir together the garlic and residual olive oil, sour cream, mayonnaise, chopped herbs, the chopped dill, and season with Kosher salt and freshly ground black pepper. I also like to drizzle a teaspoon of olive oil on top, and sprinkle a few sprigs of dill and some chopped chives for color.
To Assemble the Platter
- This is a very pretty appetizer when served with an assortment of rainbow colored fresh vegetable crudites. I like to serve atop a rustic bread board, the Tasty Roasted Garlic Dip scraped back into the garlicky-primed mortar, and then piles of veges tucked in and around, their colors spread out to show their diversity and textures. A very showy palette of deliciousness, flanked by nicely chilled glasses of white or Rose wines.
ESSENTIAL TOOLS FOR THE CHEF IN ALL OF US (CLICK OR TAP IMAGES FOR PRICING)