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Roasted Garlic Dip (If you haven’t roasted garlic before, you MUST!)

I’m not usually one to insist that someone do something or try something… but I CAN get a bit enthusiastic about things that are really, really wonderful! Roasted garlic fits the bill perfectly. The process of roasting changes the flavors, brings out the sweetness while subduing the hotness, and yields simple and complex flavor (and smell) that makes my mouth water!

 

 

 

 

 

 

 

It is insanely simple to do… just cut off the top of a garlic bulb, drizzle in cococut oil (or any healthy oil you prefer), sprinkle with a little kosher salt and freshly ground pepper, and roast for about 30 minutes at 400 degrees. Easy peasy… and elegant… gourmet… delicious… indulgent… you get the idea! After roasting and cooling, the garlic is very soft, and needs to be pressed from the skins of the individual cloves. It can be great just like this, spread on low carb cheese crackers, veggies, on pizza crust, mixed into tomato herb pasta sauce, smeared on ribs or chicken for grilling, mixed into cream cheese for a simple roasted garlic dip, or any other number of wonderful uses.

 

Here, I used it to make a warm cheesy dip that we devoured on raw celery and carrots, as well as a few gluten free crackers. I hope you enjoy the recipe, but even more, I enthusiastically recommend that you roast some garlic soon! This is also a great base for adding spinach and artichokes or sun-dried tomatoes and herbs.

 

 

 

Warm, Cheesy, Roasted Garlic Dip

  • 16 oz cream cheese at room temp
  • 1C mixed Italian cheeses, shredded (or mozzarella, etc)
  • 1T blue cheese (because I had a little left I wanted to use up)
  • 1/3C heavy cream
  • 2 cloves fresh garlic
  • 1Tb hot sauce
  • 2 bulbs roasted garlic flesh
  • 1/4-1/2 C more Italian cheese to top

Using a food processor, zip the fresh garlic, then add cream cheese, blue cheese, 1C of Italian cheese and heavy cream, and process until smooth. Add hot sauce and roasted garlic, process. Adjust flavor with salt and pepper if desired. Spoon into baking dish and cover with remaining cheese. Bake at 350 degrees for about 20 minutes, until the cheese is bubbly and browned. (Leave a little extra room in the dish, as you can see, mine bubbled over! Glad I had a baking sheet under it!) Serve with fresh raw veggies or low carb cheese crackers.

Using a baking sheet under the dish was a “great” idea 😉

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