Roasted Garlic Spread
Roasted Garlic Dip is a creamy and versatile dip made with simple ingredients. Serve this irresistible make-ahead marvel with chips, crackers, veggies, crostini, or spread it on a sandwich!
Ingredients
- 3 heads garlic
- 2 teaspoons olive oil
- ½ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- ¾ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons fresh lemon juice
- ¼ cup grated Parmesan cheese optional
- 1 tablespoon thinly sliced chives
- Crackers, toasted baguette slices, potato chips and/or cut vegetables, for serving
Instructions
- Preheat oven to 400 degrees F. Remove and discard the papery outmost layer of each head of garlic, taking care to leave the inner skin so that the head stays intact. Slice 1/4 inch off top of each garlic head.
- Place garlic, cut side up, on large piece of foil and drizzle with oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Loosely wrap garlic in foil. Place on rimmed baking pan, transfer to oven, and and roast 50 to 70 minutes or until garlic feels very soft when pierced with a paring knife. Remove from oven and let stand 10 minutes to cool slightly, then squeeze garlic cloves out of their skins.
- Place garlic cloves in medium bowl and mash with a fork until smooth (or leave them a bit chunkier for a more textured dip). Add sour cream, mayonnaise, lemon juice, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and Parmesan cheese, if using. Stir until well combined. Cover and refrigerate at least 2 hours or up to 2 days.
- To serve, transfer dip to serving dish and sprinkle chives over dip. Serve with crackers, toasted baguette slices, potato chips and/or cut vegetables.
Notes
- When you’re removing the outer papery layers of the garlic, take care not to remove the innermost garlic skin because we want to make sure the whole bulb stays intact as it roasts.
- After roasting, you’ll need to let the garlic bulbs cool off enough so that you can handle them, but don’t let them FULLY cool, or they’ll become hard to squeeze.
Calories: 259kcal, Carbohydrates: 11g, Protein: 4g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 37mg, Sodium: 506mg, Potassium: 170mg, Fiber: 1g, Sugar: 2g, Vitamin A: 368IU, Vitamin C: 12mg, Calcium: 141mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.