Roasted garlic is to cooking as browned butter is to baking (I scored excellently in the analogies section of the SAT’s). It takes an extra minute but the newfound flavor is unparalleled. It usually seems like a messy and time consuming endeavor and I have to say rarely (if ever) roast garlic. When I saw the method used by Bon Appetit for this dip I was intrigued to say the least.
I’m not a huge dip girl when it comes to apps, mostly because they’re usually laden with unnecessary amounts of calories. This dip is still creamy but thanks to the use of light sour cream and Greek yogurt it’s very much on the healthier side. It comes together quickly and as I was eating it I kept imagining what I’d do with leftovers. Spread on a wrap with fresh veggies and grilled chicken? Yes please.
Dips are a nice appetizer this time of year because they show off the Farmer’s Market produce. I served this with those tiny grape tomatoes that pop in your mouth (one of the only veggies I eat like candy) and a sweet red bell pepper – with the green onion garnish the whole dish is quite pretty and as you happily snack away you don’t have to feel any guilt!
Roasted Garlic Dip
Adapted from Bon Appetit
Makes about 2 cups
3/4 c. unpeeled garlic cloves (from about 2 heads)
1/2 c. lowfat or nonfat Greek yogurt
1/2 c. light sour cream
1/2 tsp. kosher salt or more to taste
1/2 tsp. black pepper
1/4 c. thinly sliced scallions, plus more for garnish
For serving; red pepper strips, pita chips, grape tomatoes
1. To roast garlic, heat a skillet over medium low heat. Add garlic cloves and cover. Cook, shaking pan occasionally, for 15 minutes or until garlic skins are golden brown. Let cool enough to handle.
2. Press garlic out of skins into food processor. Process to finely chop. Add yogurt, sour cream, salt and pepper. Process machine until mixture is smoothly combined.
3. Transfer mixture to bowl and stir in scallions. Top with more scallions, if desired. Serve with accoutrements.