Description
A creamy and flavorful roasted garlic dip perfect for parties and snacks. This dip combines the rich, mellow taste of roasted garlic with smooth cream cheese, sour cream, and mayonnaise, enhanced by a hint of lemon juice and fresh herbs.
Ingredients
Scale
Roasted Garlic
- 1 whole garlic bulb
- 2 tbsp olive oil
Dip Base
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
- Prepare Garlic: Cut the top off the garlic bulb to expose the individual cloves. Drizzle the garlic with olive oil, wrap it securely in aluminum foil, and place it in the oven to roast for 40 minutes, until the cloves are tender and golden brown.
- Extract Roasted Garlic: Allow the garlic to cool slightly, then gently squeeze the soft roasted cloves out of their skins into a medium bowl.
- Mix Ingredients: Add the softened cream cheese, sour cream, mayonnaise, and lemon juice to the roasted garlic. Blend all ingredients together until the mixture is smooth and creamy.
- Season the Dip: Add salt and pepper to taste, adjusting the seasoning according to your preference.
- Chill: Cover the dip and refrigerate for at least 30 minutes to let the flavors meld and the dip to firm up slightly.
- Garnish and Serve: Just before serving, sprinkle with chopped fresh parsley or chives if desired, adding a fresh herbaceous touch.
Notes
- Roasting garlic mellows its flavor, making the dip rich and less pungent.
- For a smoother texture, blend the dip using a food processor or blender.
- This dip pairs wonderfully with fresh vegetables, crackers, or toasted bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, substitute cream cheese, sour cream, and mayonnaise with plant-based alternatives.
