ROASTED GARLIC DIP
Great with london broil or any meat. Delicious with potatoes as well!
Provided by chase
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 6.7 g, Cholesterol 7.1 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 156.9 mg, Sugar 0.3 g
ROASTED-GARLIC HERB DIP
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
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
Mmmmm Nuuummmmmmmmmmmyy!!!!! Nice served in a hollowed out red or yellow sweet pepper in the centre of a platter of your favourite crudites and/or crackers. (chill time 4 hrs or overnight) from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 1 cup
Number Of Ingredients 7
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.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
ROASTED GARLIC & HERB DIP
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
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.
GARLIC AND HERB DIP
OK, so it's very fattening, but it's also very tasty. It's ok to treat yourself once in a while!
Provided by mohan93
Time 15m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Pour the Mayonaise in to a bowl with the sour cream.
- Mince your garlic clove and the add to the cream.
- Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
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