I saw this recipe on Ambers Delectable Delights this past weekend, I took mental note, but wasn’t sure when I would need a large thing of dip. Then when trying to figure out what to bring for a work pot-luck I decided that this dip would be perfect with some veggies.
This dip had WONDERFUL flavor, I used all dried herbs, and I want to make it again with fresh because I bet it would make it even better. Try this dip!
Roasted Garlic & Herb Dip (From: Williams Sonoma)
- 4 heads garlic
- 2 tablespoons olive oil
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 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 fresh flat-leaf parsley
- 3/4 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper, to taste
- Potato Chips and/or fresh veggies for serving
Preheat an oven to 400°F.
Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
Squeeze the 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 Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
Serve the dip with potato chips and or veggies.
Amber
November 6th, 2008
Glad to hear that you enjoyed the dip. All of my guests really liked it too.