Best Roasted Garlic Herb Dip Recipes

Roasted-Garlic Herb Dip image

Yield Makes about 1/2 cup

Number Of Ingredients 6

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.

Roasted Garlic and Herb Dip image

Provided by Derf2440

Time 40m

Yield 1 cup

Number Of Ingredients 7

1/2 cup low-fat plain yogurt, 1% mf
1 large bulb of garlic
1 teaspoon vegetable oil (Becel)
2 tablespoons low-fat mayonnaise
1 pinch cayenne pepper, to taste
1/4 cup finely chopped fresh herbs, such as basil,chives,mint or 1/4 cup parsley
salt

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 & Herb Dip image

Provided by CarolAT

Categories < 4 Hours

Time 1h30m

Yield 3 cups

Number Of Ingredients 14

4 heads garlic
2 tablespoons olive oil
1 fresh rosemary sprig
1 fresh thyme sprig
1 1/2 cups sour cream
6 tablespoons mayonnaise
1 1/2 tablespoons fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
3 tablespoons fresh flat-leaf parsley, chopped
3/4 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
fresh ground pepper, to taste
chips, for serving

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.