Roasted Garlic Dip is made with Roasted Garlic. So Good!
Course Appetizer, Dip, How to
Keyword dip, garlic, how to, roasted
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Author Lynn / Turnips 2 Tangerines
18 oz packagecream cheese, softened
4green onions, sliced
6 to 8clovesroasted garlic
1teaspoonItalian seasoning, crushed
Whole Garlic headsElephant Garlic
Olive oil, Sea Salt
A sharp knife
Roast 6 to 8 large garlic cloves, directions follow
Beat cream cheese with an electric mixer, add milk beat until creamy.
Add sliced green onions, roasted garlic and seasoning. Beat together well.
Refrigerate for 2 hours
Serve with buttery crackers
How to Roast Garlic:
Heat up your oven to 400 degrees. Carefully peel off the papery outer layers of the garlic, but not the thicker layer that keeps the cloves inside. Using your knife, cut off 1/4-inch of the garlic head, not root end. Make sure to slice the upper part of the garlic cloves, cut just the tips off.
Drizzle with 1 or 2 tablespoons of olive oil depending on size of garlic heads. Don't use it all at once, use a little bit first and let it trickle down the cloves, then use the rest. Sprinkle with sea salt.
Tightly wrap in foil and bake for 40 minutes. Check on the garlic to see if it's done. Your garlic will be done when you can easily pierce it with a knife. That said, you can keep it in the oven for longer to give it a golden hue and a caramelized flavor, leaving the foil slightly opened at the top.
Refrigerated garlic will last for 2 weeks, while frozen garlic can last for 3 whole months.