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Garlic and Chive Dip with Chips and Crudités

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Description: This recipe is from marthastewart.com.
Recipe tested by Alysha Witwicki
Read more: Easy-to-make meal will kick off football get-together

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 3 bulbs garlic
  • Coarse salt and ground pepper
  • 1/4 cup olive oil
  • 1 cup sour cream
  • 1 cup low-fat, plain Greek yogurt
  • 3 tablespoons milk
  • 1/3 cup chopped fresh chives, plus more for topping
  • Kettle chips for serving
  • Sweet red peppers, cauliflower and broccoli, cut up, for serving

Details

Servings 8
Adapted from jsonline.com

Preparation

Step 1

Preheat oven to 400 degrees.
Using a serrated knife, slice off top quarter of garlic bulbs, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
Season garlic with salt and pepper. Slowly pour oil over each bulb, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool.
From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves).
Transfer garlic and cooking oil to a food processor. Add sour cream, yogurt and milk; process until smooth.
Transfer to a medium bowl. Stir in chives. Season with salt and pepper. Garnish with more chives.
Serve with potato chips and assorted crudités.

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