Roasted Garlic and Herb Dip

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Make 3 cups. From Williams-Sonoma
4 cloves garlic
2 Tablespoons olive oil
1 sprig rosemary
1 sprig thyme
1 1/2 cups sour cream
6 Tablespoons mayonnaise
1 1/2 Tablespoons chopped fresh rosemary
1 1/2 Tablespoons chopped fresh thyme
3 Tablespoons chopped flat-leaf parsley
3/4 teaspoon Worchestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons kosher salt
freshly ground pepper, to taste
potato chips, for serving
1. Preheat oven to 400 degrees.
2. Cut off the tops of garlic heads and rub the cut surface with the olive oil. Put the garlic in garlic roaster or on baking sheet. Arrange rosemary and thyme sprigs on or around garlic. Cover with lid or aluminum foil. Roast until garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
3. Squeeze pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme, and parsley, the Worchestershire sauce, lemon juice, salt and pepper. Using immersion blender, blend until well combined. Cover the dip and refrigerate for at least 30 minutes.
4. Serve with potato chips.
Dish   Appetizer

Laurie Hogan

Member since Jan 2008

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