Tuesday, October 18, 2011

roasted garlic and scallion dip




my friend greta made this dip for us to eat at an outdoor concert at wolftrap this summer.
it was so garlicy and delicious, i knew if i could get my hands on this recipe i'd be making it a lot!
many thanks to greta for stumbling upon this recipe and sharing it!

start by roasting some garlic - tutorial here

while the garlic is roasting, set out some cream cheese to soften and slice 4 scallions

i just love the color gradient it makes!

when your garlic is finished roasting and cooled, place the cream cheese in a food processor.
i used a mini processor, so i cubed the cream cheese to fit it in easily

add the roasted garlic

and 1/4 cup milk

puree until smooth

transfer to a medium bowl and add scallions...

kosher salt...

and freshly ground black pepper

fold it all in, and you're done!

this dip is great on some sliced french bread, bagel chips, crackers, and even veggies!



roasted garlic and scallion dip.
recipe from real simple

ingredients
1 head of garlic
2 tsp olive oil
1 block (8 oz)  cream cheese, softened
1/4 cup milk
4 scallions, sliced thinly
kosher salt
freshly ground black pepper

method
preheat oven to 400. slice the top off the head of garlic and place on a sheet of foil.
drizzle with olive oil, and fold foil to form a pouch.
place in the oven for 40-45 minutes. unwrap and let cool
(roasted garlic tutorial here)

squeeze cooled garlic from their skins
place in a food processor with cream cheese and milk
puree until smooth
transfer to a medium bowl and fold in the scallions, salt, and pepper
store in refrigerator.  should keep for at least 3 days.



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