The Great Garlic Dip Food

GARLIC DIP

Steps:

• In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

ROASTED GARLIC DIP

Steps:

• Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
• Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.

CREAMY GARLIC DIP

Steps:

• In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

SIMPLE GARLIC DIP

Steps:

• Beat cream cheese, milk, sour cream, mayonnaise, garlic, and ground black pepper together in a bowl with an electric mixer.

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.

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

BEST GARLIC DIP

Steps:

• Mix all ingredients in a medium sized bowl.
• You might want to add salt and pepper, but usually it doesn't need it.
• Can be eaten straight away, but the flavours develop much better if you cover and chill it overnight.
• Enjoy with crackers, crusty bread or with grilled meats.

THE GREAT GARLIC DIP

Steps:

• Blend all together,by hand.
• And eat with pretzels.

GARLIC DIP

Steps:

• In a mixing bowl, combine all ingredients and stir together. You can also use a food processor, electric mixer with paddle or whisk attachment or immersion blender. Just be sure all ingredients are combined!
• Refrigerate until ready to serve (the flavors blend together even more when made the day before serving) and serve with fresh vegetables, potato chips, etc.

ROASTED GARLIC-ASIAGO DIP WITH CHEESE CRACKERS

Steps:

• Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
• Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.
• Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.

HOT CURRY GARLIC DIP

Steps:

• Combine all ingredients in a large bowl and mix well.
• Cover and refrigerate for at least 24 hours, allowing the flavors to blend together.
• (This dip will keep refrigerated for 2 to 3 weeks; as if it'd last that long:0) Present with an assortment of lightly blanched and raw vegetables.

REALLY SPICY GARLIC DIP

Steps:

• chop vegetables finely.
• Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
• Cover and refrigerate until ready to use.
• Use on crackers or as a dip for vegetables or chips.

COPYCAT TASTEFULLY SIMPLE - GARLIC GARLIC DIP

Steps:

• The orginal recipe called for 3 tablespoons, each, of the dry ingredients.
• Mix everything together and chill for one hour before serving.