Make it // roasted garlic dip
June 17, 2011
I think we all love a recipe that tastes amazing and is a cinch to make. This is one of those - perfect for when you've got people over or to take on a picnic, or just munch standing up at the kitcken counter with a glass of white wine on a Thursday night... yep, that'd be me.
The dip came about by happy accident when I was planning to try Nigel Slater's goats' cheese on garlic toast recipe, but didn't have any cheese. Not quite sure what happened there, but I'm glad it did.
This was my first time roasting garlic, and let me tell you, I shall definitely be doing it again. So it's a little messy to squeeze the squidgy stuff out of its skin, but well worth it because then you just mush with olive oil, stir in creme fraiche and you're done. Really that easy, and beyond delicious. I think it will become a regular in our house. I hope you try it out, let me know if you do.
Roasted garlic dip
Depending on how much of the stuff you want to make, go for one or two heads of garlic, and a small or large tub of creme fraiche.
What you'll need:
- - whole head of garlic
- - 2 x tbsp olive oil
- - creme fraiche
- - salt and pepper
- - rosemary or thyme leaves (optional)
- - some kind of yummy bread (I had sourdough and highly recommend it - the sourness works well with the sweet garlic)
What you need to do:
Pop the head(s) of garlic in an ovenproof dish with the herb leaves if using, drizzle with 1 tbsp of olive oil and roast in the oven at 120°C/250°/Gas 4 for about 40 minutes, or until soft.
When cool enough to handle, squeeze the garlic out of its skins into a small bowl. Add the remaining olive oil and mash to a paste.
Season well and stir in the creme fraiche until well combined. Leave for 30 minutes (if you can) to allow the flavours to mingle, then tuck in with your favourite bread.