Creamy Roasted Garlic And Greens Dip Food

CREAMY ROASTED GARLIC AND GREENS DIP

Steps:

• Preheat oven to 425°F (220°C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with pinch salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden, about 45 minutes. Unwrap; let cool 15 minutes.
• Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine-mesh strainer set over large bowl. Set aside.
• Wipe out food processor. Squeeze garlic cloves into food processor. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.
• Press on greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.

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.

CREAMY ROASTED GARLIC AND GREENS DIP

Steps:

• 1. Preheat oven to 425°F (220°C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes.
• 2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside.
• 3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.
• 4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.
• Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.

ROASTED GARLIC SOUR CREAM DIP

Steps:

• Cut whole garlic bulbs in half and coat with olive oil. Wrap in foil.
• Roast at 400 for about 1 hour. Let cool to room temperature. Squeeze garlic out of skins. Sprinkle with salt.
• In bowl, combine with remaining ingredients. Cover and refrigerate up to 3 days.

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 AND TOMATO DIP

Steps:

• Remove the papery outer skin from the garlic.
• Cut tops off of bulbs and brush with 1/2 teaspoon of olive oil.
• Wrap each bulb in foil.
• Place garlic and tomatoes on a foil lined baking pan.
• Brush tomatoes with remaining oil.
• Bake at 425 degrees for 30 minutes, or until garlic is softened.
• Cool for 15 minutes then squeeze garlic into a mixing bowl.
• Drain any liquid from tomatoes, chop, and add to garlic.
• Stir in cream cheese and seasonings.
• Serve with crackers.