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There is something about roasted garlic that works magic in a dip like this one. Its golden rich flavor mingles with creamy sour cream and mayonnaise for a spread that has stolen the show at every party I have brought it to. This dip comes together with very little effort and transforms humble ingredients into pure comfort that everyone gathers around.
I first whipped up this roasted garlic dip for a game night with friends and it disappeared fast. Since then I make it anytime I’m hosting. Something about the mellow sweetness from slow roasted garlic makes even garlic skeptics swoon.
Ingredients
- Whole garlic heads: Offer deep roasted flavor pick heads with plump tightly closed cloves that feel heavy
- Olive oil: Enhances roasting pick a fruity bright oil for flavor
- Sour cream: Adds cool tang and creaminess use full fat for best texture
- Mayonnaise: Provides a smooth base use one with simple ingredients
- Green onions: Give a hint of sharp freshness slice fine using both white and green parts
- Red wine vinegar: Lifts and brightens the whole dip pick one that’s not too sharp
- Salt: Supports depth of flavor go for fine sea salt for even seasoning
- Ground black pepper: Gives subtle heat and warm spice use freshly cracked if possible
Step-by-Step Instructions
- Prepare the Garlic:
- Slice the very top off each head of garlic to expose the individual cloves making sure each one shows at least a peek of its inside. If some cloves hide along the side trim those as well without separating them from the head. Drizzle the exposed tops with olive oil so each clove gets a little moisture which helps caramelizing and softening. Nestle each head into its own piece of foil wrapping loosely to make a small packet that allows a bit of steam out but keeps most moisture inside.
- Roast the Garlic:
- Place your foil packets in a preheated oven at three hundred degrees Fahrenheit one hundred fifty degrees Celsius. Roast for about one hour. Check that the garlic has turned golden brown and feels soft and yielding when squeezed with tongs. This slow roasting pulls out any harshness and brings a mellow almost sweet note.
- Cool and Extract:
- Take the roasted garlic from the oven and let it cool in its foil for at least fifteen minutes. As soon as you can handle without discomfort squeeze the base of each head firmly so the caramelized cloves slide out into a bowl. Make sure no papery skins get in.
- Mash the Garlic:
- Use a sturdy whisk or a fork and mash all those roasted cloves into a smooth paste. This lets the garlic disperse beautifully throughout each bite of the dip.
- Blend the Dip:
- Add the sour cream mayonnaise chopped green onions red wine vinegar salt and ground black pepper right into the bowl with the mashed garlic. Whisk everything together until completely smooth and creamy with the green onions just flecking the mix.
- Chill for Flavor:
- Cover the bowl well and chill in the refrigerator for two to four hours. This downtime is when the sharp raw edges mellow out and every flavor melds into cold creamy perfection. Give the dip a quick stir before serving.
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Garlic has always been my favorite kitchen workhorse but after I first roasted it for a dip my entire family became converts. My youngest still loves to help squish the tender golden cloves out after they come out of the oven it’s a simple task with a satisfying payoff.
How to Store Roasted Garlic Dip
After making sure the dip is thoroughly chilled and the flavors have mingled store it in an airtight glass or plastic container in the fridge. It keeps wonderfully for up to four days although it rarely lasts that long in my house. Before serving again give it a good stir to recombine anything that’s settled and always use a clean spoon to prevent contamination.
Best Ingredient Swaps
If you’re out of sour cream greek yogurt is a fantastic swap with extra tang and a bit more body. No mayonnaise Try a thick plain yogurt or for a dairy free version use your favorite plant based yogurt and mayonnaise. Green onions can be substituted with chives or finely minced shallots for a milder taste.
Serving Suggestions
This dip has range. Spoon it alongside crunchy crudité and pita chips as a party snack or tuck it into wraps for a burst of flavor. My family also loves it as a topper for baked potatoes and grilled chicken. Spread leftovers on toasted bread as an instant garlic toast upgrade.
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This roasted garlic dip will quickly become your go-to for special gatherings or even everyday indulgences. Its creamy texture and savory sweetness bring everyone together in delight.
Frequently Asked Questions
- → How do you roast garlic for this dip?
Trim the tops, drizzle with olive oil, wrap in foil, and roast at 300°F until golden and soft, around 1 hour.
- → Can this dip be made ahead of time?
Yes, it actually tastes better after chilling for 2-4 hours to let the flavors meld.
- → What can you serve with roasted garlic dip?
It's delicious with chips, sliced bread, fresh vegetables, or as a spread for sandwiches.
- → Is it possible to substitute Greek yogurt for sour cream?
Absolutely, Greek yogurt offers a similar creamy texture with a tangy flavor profile.
- → How long does this dip keep in the refrigerator?
Stored in an airtight container, it stays fresh for up to 3 days.