Tasty Roasted Garlic Dip

5 from 1 vote

Tasty Roasted Garlic Dip is 6 ingredients that when blended, are magic to the palette, and will not last long when served to your overjoyed guests.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Ingredients

6 to 8 cloves unpeeled garlic, the biggest cloves work best
1 tablespoon good quality olive oil
8 ounces sour cream
½ 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

Instructions

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.

Notes

This recipe is a breeze to double or even triple. In this case, I use an entire head (sometimes 2) of garlic per double/triple batch, depending on how much garlic I am going for and what I have on hand.

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