Roasted Garlic Dip

This dip is fast and simple to make, but I suggest making it a few hours ahead of time to allow the flavors to infuse the dip before eating.
Cucumbers, tomatoes, crackers, bell peppers, and baked potato chips all ready for dipping! Go here for the baked potato chip recipe.

Roasted Garlic Dip

  • 1 head of garlic (yes the whole head, not just a clove)

  • 1 tsp oil

  • 1/2 cup sour cream

  • 2 T. mayonnaise

  • 1/2 T. stone ground mustard

  • 1/8-1/4 tsp salt (adjust to your liking)

  • 2 T. minced parsley

  • Optional: 1/4 cup shredded cheddar or monterey jack cheese

To roast the garlic:
Preheat oven to 400.
Take the whole head of garlic and slice the top off about 1/4". 
Drizzle with the 1 tsp of oil and wrap in tinfoil.
Bake for 40-60 minutes, until the garlic cloves are golden and tender.
(See photos below.)

Meanwhile, mix the rest of the dip ingredients together.
Let the garlic cool before removing the garlic cloves from the wrappers.  Mash the garlic cloves and mix into the dip.  We used about 6 garlic cloves in our dip, but make sure you taste as you go and add as many cloves as you like.
Refrigerate for a few hours before serving to allow the flavors to meld.
Serve with crackers, chips, or veggies!

Here is the garlic head ready to be roasted.

Here is the garlic head after roasting; it's tender and golden colored.

Yes, that is Ella modeling for us with a towel turban on her wet hair.

Recipe feedback: 

"Oh wow!!! This is the first time I’ve taken the time to roast my own garlic. Definitely worth the little extra time. The dip turned out amazing!!! We are the whole batch. I can’t wait to make another!"  ~Rebecca D.

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