Roasted Garlic and Herb Dip
The secret here is patience with the oven. If you rush the roasting, the garlic stays sharp and astringent; give it the full time, and it becomes sweet and nutty.
Temperature matters for the garlic.
Do not pull the garlic out of the oven until the cloves are golden brown and soft enough to smear against the side of the pan with the back of a fork.
- small baking dish
- aluminum foil
- mixing bowl
- silicone spatula
What goes in.
- 1 whole headgarlic
- 1 tspolive oil
- 2 cupsfull-fat sour cream
- 1/4 cupfresh chives, minced
- 2 tbspfresh Italian parsley, finely chopped
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Creating the Paste
Squeeze the cooled cloves out of their papery skins directly into the bowl. Use the back of a fork to work the garlic into a smooth, uniform paste before adding the dairy so you don't end up with uneven chunks.
The method.
Roast the garlic
Preheat your oven to 400°F. Slice the top quarter off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and bake for 45 to 50 minutes.
Cool and extract
Let the garlic sit in the foil until it is cool enough to handle. Squeeze the soft, caramelized cloves out into a medium mixing bowl.
Mash and mix
Mash the cloves thoroughly with a fork. Add the sour cream, chives, parsley, salt, and pepper, folding them in with a spatula until combined.
Chill
Cover the bowl tightly and refrigerate for at least one hour. This allows the heat of the roasted garlic to infuse into the sour cream.
Other turns to take.
Lemon Zest
Add one teaspoon of finely grated lemon zest for a bright, acidic edge.
Spicy Version
Fold in a quarter-teaspoon of red pepper flakes during the final mixing step.
When it doesn't go to plan.
Use full-fat sour cream; low-fat versions will turn watery once you mix in the salt.
If you have leftover roast garlic, keep it in a small container in the fridge for up to three days.
Serve this with thick-cut root vegetable chips or toasted sourdough triangles.
The ones that keep coming up.
Can I use Greek yogurt instead of sour cream?
Yes, but it will be tangier and thicker. You may need to add a teaspoon of olive oil to loosen the texture.
Why does my dip look runny?
This happens if you mix the ingredients while the roasted garlic is still hot. Always wait for the garlic to reach room temperature.
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