- 1
- 30 mins
Ingredients
- 1 head Garlic; excess skins removed
- Extra-Virgin Olive Oil
- Salt
- 8 ounces Unsalted Butter; softened
- 1 packet Hidden Valley® Original Ranch® dip mix
- 8 ounces Marinara Sauce
- 1 Baguette; halved lengthwise
Preparation
Step 1
step 1
instructions Preheat oven to 400°F.
step 2
ingredients 1 head Garlic; excess skins removed
Extra-Virgin Olive Oil
Salt
instructions Cut the top off the Garlic Head to reveal cloves. Place cut bulb in the center of a piece of aluminum foil and drizzle with Olive Oil and Salt. Bring edges of foil together to encapsulate Garlic. Place in the oven and cook for 30 minutes or until Garlic Cloves are very soft. Allow Garlic to cool before squeezing out Roasted Garlic Cloves. Set aside.
step 3
ingredients 8 ounces Unsalted Butter; softened
Roasted Garlic
1/2 packet Hidden Valley® Original Ranch® dip mix
1 Baguette; halved lengthwise
instructions Mix together the Softened Butter, Roasted Garlic and half of the Hidden Valley® Original Ranch® dip mix. Spread the Butter mixture onto the sliced Baguette place on a baking sheet. Bake for 20 minutes or until golden and cripy. Remove from oven and slice into 2 inch thick pieces.
step 4
ingredients 8 ounces Marinara Sauce
1/2 packet Hidden Valley® Original Ranch® dip mix
instructions Meanwhile, stir together the Marinara and remaining Hidden Valley® Original Ranch® dip mix. Heat over low or microwave until warm.
step 5
instructions Serve Roasted Garlic Bread with the seasoned Tomato Dip.
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