Best Roasted Garlic And Herb Dip Recipes

EASY GARLIC AND HERB VEGGIE DIP

Steps:

• In a mixing bowl, combine all ingredients and whisk together to combine well.
• For best taste, refrigerate for several hours in an airtight container before serving.

ROASTED GARLIC & HERB DIP

Steps:

• Preheat oven to 400 degrees.
• Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme springs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
• Squeeze the pulp from the garlic cloves into the container of a blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using the blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
• Serve the dip with chips.

ROASTED-GARLIC HERB DIP

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours.
• When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.

CREAMY GARLIC HERB DIP

Steps:

• Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.
• Serve with fresh cut vegetables.

ROASTED GARLIC AND HERB DIP

Steps:

• Line a sieve with a coffee filter or paper towels, place over a large bowl.
• Turn yogurt into sieve and cover loosely with plastic wrap.
• Refrigerate 4 hours or perferably overnight until very thick.
• You should have about 1/4 cup.
• turn thickenefd yogurt into a bowl.
• Preheat overn to 375f degrees.
• Break garlic into cloves (leaving peel on) and place in a single layer in a baking dish.
• Drizzle with oil and add about 1/4 inch water.
• Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes.
• Squeeze garlic to remove puree; mash.
• Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt.
• Cover and refrigerate until serving or overnight.
• Serve with assorted veggies and bread sticks.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

ROASTED GARLIC DIP

Steps:

• Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
• Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.