I have never roasted a head of garlic before, and the thought of doing so just lingered in the back of my head all week-long. Isn’t that what most people think of all day? Roasting garlic? I had two recipes in mind I could use it for. This dip, and a delicious BLT pizza I made for Dan-the-man. So, it was time to give it a shot. It was so easy! Kind of bummed out I waited so long to give it a try. And the flavor comparison is night and day to raw garlic. This dip is made with greek yogurt, so not only is it über healthy, but the tang it provides this dip is quite nice paired with hearty potato chips. If you’re not a yogurt fan, make it with sour cream. The whole time I was making this, the “When I dip, you dip, we dip..” song was being sung under my breath. Remember that goodie? We kept this baby at home, and double dipping was happening all night long. Yeah, we get down like that.
INGREDIENTS:
- 1 head of garlic
- 16 oz plain greek yogurt
- Handful of chopped chives (1/2 cup)
- Salt and Pepper to taste
- Splash of Extra virgin olive oil
DIRECTIONS:
Pre heat oven to 400* F
Peel the outer layers off of the garlic head, leaving the garlic cloves in their bulbs in tact. Rip off a chunk of foil (8 inches or so). Cut the top off of the head of garlic just a smidge to reveal each bulb of garlic. Place the garlic head on the foil, slather it with extra virgin olive oil and a hefty pinch of salt and pepper. Wrap it up tightly, and place on a baking sheet and bake at 400* for 30 minutes.
Once the garlic is done and cooled slightly, open the foil packet up and squeeze the garlic bulbs out from their sleeves. The should slip right out. Then, finely mince the garlic. In a bowl, stir together the greek yogurt, garlic, chives, salt and pepper. Save a few chives for garnish! Enjoy it immediately, or store it in the fridge until ready.
Adapted From: http://www.marthastewart.com/337636/garlic-and-chive-dip