Garlic And Herb Dip With Hard Boiled Eggs Recipes

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.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

ROASTED GARLIC DEVILED EGGS

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

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.

CREAMY HERB DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in salad dressing, yogurt, dill, mustard and pepper., Spoon or pipe filling into egg whites. Refrigerate, covered, until serving. Sprinkle with paprika.