Philadelphia Garlic Herb Dip Recipe 435 Food

HERB DIP

Herb Dip image

Provided by Ina Garten

Time 5m

Yield 2 cups

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

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.

PHILADELPHIA GARLIC & HERB DIP RECIPE - (4.3/5)

Philadelphia Garlic & Herb Dip Recipe - (4.3/5) image

Provided by Nicole S

Number Of Ingredients 6

Ingredients

8 oz. cream cheese, softened
3 T milk
3 T finely chopped fresh basil
3 T finely chopped fresh parsley
2 T chopped fresh chives
1 clove garlic, minced

Steps:

Mix cream cheese and milk in small bowl with electric mixer on medium speed until creamy. Add basil, parsley, chives and garlic; mix well. Cover. Refrigerate several hours or until chilled. Serve with assorted cup up vegetables or crackers.

ROASTED GARLIC & HERB DIP

Roasted Garlic & Herb Dip image

This dip combines the delicate nutty flavor of roasted garlic with a medley of fresh herbs. Recipe comes from the Williams-Sonoma kitchens. Prep time includes baking and refrigeration times.

Provided by CarolAT

Categories < 4 Hours

Time 1h30m

Yield 3 cups

Number Of Ingredients 14

Ingredients

4 heads garlic
2 tablespoons olive oil
1 fresh rosemary sprig
1 fresh thyme sprig
1 1/2 cups sour cream
6 tablespoons mayonnaise
1 1/2 tablespoons fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
3 tablespoons fresh flat-leaf parsley, chopped
3/4 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
fresh ground pepper, to taste
chips, for serving

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.

CREAMY GARLIC HERB DIP

Creamy Garlic Herb Dip image

This recipe can be prepared a day ahead. Great to use for something to nibble on before a big party, BBQ, or a holiday meal. Serve with cauliflower and broccoli florets, cherry tomatoes, carrot and celery sticks, bell pepper strips, and any other veggies you have.

Provided by breezermom

Categories < 15 Mins

Time 15m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 cup reduced-fat cream cheese, softened
1/4 cup buttermilk
2 tablespoons minced fresh chives
1 tablespoon minced fresh cilantro
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 small garlic clove, minced (make sure it is small)

Steps:

Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.
Serve with fresh cut vegetables.

Nutrition Facts : Calories 365.1, Fat 25.3, SaturatedFat 15, Cholesterol 89.7, Sodium 1614.7, Carbohydrate 19.3, Fiber 0.7, Sugar 13.5, Protein 15.9

ROASTED-GARLIC HERB DIP

Roasted-Garlic Herb Dip image

Categories Condiment/Spread Garlic Herb Appetizer Roast Cocktail Party Thanksgiving Party Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 heads garlic (3 inches wide)
1/2 cup extra-virgin olive oil
6 (4-inch) sprigs fresh thyme
3 (4-inch) sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

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