Looking for a savory dip? This roasted garlic dip is great with vegetables, on a sandwich or with shrimp. Make a batch before everyone comes over to watch the big game or for a picnic.
I love garlic. I can eat it in just about everything. When I make roasted vegetables, I always use several bulbs of garlic. If a recipe says to add one clove of garlic, I almost always add 3. Thankfully, my family loves garlic too. I think this is why everyone loves this roasted garlic dip.
This Dip Goes Hand-in-Hand with Garlic Parmesan Shrimp. It is delicious as written, or it can be customized with your favorite herbs and spices, such as dill or parsley, to create a variety of flavor combinations. Try it with fresh vegetables, as a tasty sandwich spread, or stir some into your favorite creamy soups or mashed potatoes for an extra pop of flavor.
Roasted Garlic Dip Ingredients:
1 large garlic head
1 T. extra virgin olive oil
½ c. sour cream
½ c. Greek yogurt
2 T. lemon juice
1 t. organic lemon zest
2 t. ground cumin
Optional: ½ t. cayenne pepper
Sea salt and black pepper, to taste
- To make the roasted garlic dip, slice a thin sliver from the head of garlic, just enough so the cloves are exposed. Drizzle the cloves with olive oil and place the whole bulb on a small piece of aluminum foil and wrap tightly. Place in the preheated oven and roast for 40 minutes, or until the garlic is tender and creamy. Remove from oven and set aside to cool slightly.
- Squeeze roasted garlic cloves into a blender or food processor. Add sour cream, Greek yogurt, lemon juice, lemon zest, ground cumin, and cayenne pepper, if using, and blend until smooth and creamy. Season with salt and black pepper, to taste, and transfer to a small serving bowl.
- Remove shrimp from oven and sprinkle with lemon juice and fresh parsley. Toss to combine when just cool enough to handle. Serve immediately with the creamy roasted garlic dip. Enjoy!
Roasted Garlic Dip is delicious as written, or it can be customized with your favorite herbs and spices, such as dill or parsley, to create a variety of flavor combinations. Try it with fresh vegetables, as a tasty sandwich spread, or stir some into your favorite creamy soups or mashed potatoes for an extra pop of flavor.
- 1 large garlic head
- 1 T. extra virgin olive oil
- ½ c. sour cream
- ½ c. Greek yogurt
- 2 T. lemon juice
- 1 t. organic lemon zest
- 2 t. ground cumin
- Optional: ½ t. cayenne pepper
- Sea salt and black pepper to taste
-
To make the roasted garlic dip, slice a thin sliver from the head of garlic, just enough so the cloves are exposed. Drizzle the cloves with olive oil and place the whole bulb on a small piece of aluminum foil and wrap tightly. Place in the pre-heated oven and roast for 40 minutes, or until the garlic is tender and creamy. Remove from oven and set aside to cool slightly.
-
Squeeze roasted garlic cloves into a blender or food processor. Add sour cream, Greek yogurt, lemon juice, lemon zest, ground cumin, and cayenne pepper, if using, and blend until smooth and creamy. Season with salt and black pepper, to taste, and transfer to a small serving bowl.
-
Remove shrimp from oven and sprinkle with lemon juice and fresh parsley. Toss to combine when just cool enough to handle. Serve immediately with the creamy roasted garlic dip. Enjoy!
