ROASTED GARLIC DIP WITH VEGETABLE PLATTER

Roasted garlic dip with vegetable platter image

A platter packed with veg perfect for entertaining health-conscious guests

Provided by Good Food team

Time 1h45m

Number Of Ingredients 13

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Ingredients

4 large heads green garlic
about 6 tbsp olive oil
few sprigs fresh thyme
250-300g/9-10oz soft cheese , such as soft goat's cheese, ricotta or Philadelphia
a little milk if necessary
2 tbsp chopped fresh herbs - mixture of parsley, tarragon and chives is nice
squeeze of lemon juice (optional)
2 large green garlic cloves, thinly sliced
choose from boiled new potato or globe artichokes, lightly cooked asparagus
raw or lightly cooked baby carrot , cooked baby beetroot
tiny raw broad bean , young radishes
slices or pepper, wedges or raw fennel or celery
- allow for about 450g vegetables per person

Steps:

Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.

Nutrition Facts : Calories 430 calories, Fat 26 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 1.13 milligram of sodium