Ingredients

Adjust Servings:

	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 fresh rosemary, chopped
	1 1/2 tablespoons fresh thyme, chopped
	3 tablespoons fresh flat-leaf parsley, chopped
	3/4 teaspoon worcestershire sauce
	2 teaspoons fresh lemon juice
	1 1/2 teaspoons kosher salt
	fresh ground pepper, to taste
	chips, for serving

Nutritional information

565

Calories

390 g

Calories From Fat

43.4 g

Total Fat

17.8 g

Saturated Fat

58.2 mg

Cholesterol

1172.2 mg

Sodium

39.6 g

Carbs

2.1 g

Dietary Fiber

3.1 g

Sugars

9.2 g

Protein

679g

Serving Size

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Roasted Garlic & Herb Dip

Name: Roasted Garlic & Herb Dip
Prep time: 20 min
Total time: 1 h 50 min
Yield: 3-4
Cuisine: American
Ingredients: : 4; : 2; : 1; : 1; : 1 1/2; : 6; : 1 1/2; : 1 1/2; : 3; : 3/4; : 2; : 1 1/2

Features:

Cuisine:

American

I had high expectations for this dip as I love roasted garlic, but for me it was just ok. I cut the recipe in half and used all ingredients as written, but there was nowhere near 1 1/2 cups of dip and what there was was so mayonaiseey in texture that I added 2 oz of cream cheese to bulk it up a little, even then I end up with on 3/4 of a cup of dip. I kept wondering if there were missing ingredients. The flavor of the roasted garlic and herbs are very bold and with the base this is very rich so it's not something you want to eat a lot of - so I guess it was good that it didn't make as much as the recipe states. I took this to a 4th of July party (many garlic lovers) and 1/2 of it came home : ( Maybe some tweaking will help. Thanks Carol for sharing your recipe. Reviewed for ZWT 4 Zingo

110 min
Serves 3
Easy

Ingredients

4
2
1
1
1 1/2
6
1 1/2
1 1/2
3
3/4
2
1 1/2

Directions

Roasted Garlic & Herb Dip, This dip combines the delicate nutty flavor of roasted garlic with a medley of fresh herbs Recipe comes from the Williams-Sonoma kitchens Prep time includes baking and refrigeration times , I had high expectations for this dip as I love roasted garlic, but for me it was just ok I cut the recipe in half and used all ingredients as written, but there was nowhere near 1 1/2 cups of dip and what there was was so mayonaiseey in texture that I added 2 oz of cream cheese to bulk it up a little, even then I end up with on 3/4 of a cup of dip I kept wondering if there were missing ingredients The flavor of the roasted garlic and herbs are very bold and with the base this is very rich so it’s not something you want to eat a lot of – so I guess it was good that it didn’t make as much as the recipe states I took this to a 4th of July party (many garlic lovers) and 1/2 of it came home : ( Maybe some tweaking will help Thanks Carol for sharing your recipe Reviewed for ZWT 4 Zingo, ZWT4: Superb!! Outstanding garlic taste – perfect mix of herbs!! Two thumbs up!

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Steps

1 Done	Preheat Oven to 400 Degrees.
2 Done	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 Springs 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.
3 Done	Squeeze the Pulp from the Garlic Cloves Into the Container of a 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 the Blender, Blend Until Well Combined. Cover the Dip With Plastic Wrap and Refrigerate For at Least 30 Minutes.
4 Done	Serve the Dip With Chips.