I wanted to make an easy dip, something to go with crackers, veggies, chips, you name it. I had the idea for this Roasted Garlic Dip one night when the family was watching football. I don't know why it hit me then, but it just did.
Have you ever roasted garlic before? The process is simple and the result is pure deliciousness. The garlic gets very soft and caramelized. It's great in this dip, but also is amazing just spread on a baguette. And don't worry, it gets milder as it roasts.
Roasted Garlic Dip
Recipe written by The Chef Next Door
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8 oz. brick of light cream cheese, at room temperature
8 oz. light sour cream
2 heads of garlic
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
Preheat the oven to 375 degrees and prepare the garlic. Slice off the tops of the garlic heads so the cloves are exposed. Place both heads on a sheet of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Close the foil, leaving a little room at the top.
Roast the garlic in the oven for 45 minutes. Remove from the oven and open the foil, allowing the garlic to cool about 10 minutes.
Once the garlic is cool, squeeze the bottom of the each garlic head onto a cutting board; the cloves will pop right out. Chop them up finely.
To a medium sized bowl, add the cream cheese and sour cream and whip until combined and fluffy. Add the chopped roasted garlic and seasonings and stir well to combine.
Refrigerate the dip for at least an hour, so all the flavors meld together. Serve with crackers, veggies or baguette slices.