Roastedgarlicherbdip 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.

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 & 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.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.