Thursday, December 18, 2008

Roasted Garlic Dip

I was craving a simple snack the other night but I didn't have too many ingredients on hand. I had some cream cheese and some sour cream and garlic. I pondered what I could make with such scare ingredients and thus, Roasted Garlic Dip was born.

The flavors of this dip were mellow the first day but after it sits in the fridge to a while, the flavors start to blend and sharpen. After a few days I could really taste the spices but it was not overwhelming.

2 heads garlic
1 8 oz. pkg. cream cheese, softened
1 8 oz. pkg. sour cream
1/2 tablespoon Mrs. Dash Southwest Chipotle Seasoning Blend
1/2 teaspoon powdered garlic
2-4 drops of liquid smoke

~Peel away dry outer skin from one large garlic head, leaving the skins of the individual garlic cloves intact. Cut off the top portion of the head, leaving the bulb intact but exposing the individual cloves. Place garlic head, cut side up, on a large square of foil and drizzle with olive oil. Allow the oil to seep into the head of garlic, about 2 minutes. Sprinkle with salt. Wrap the garlic tightly with foil and bake in a 350 degree F oven for 60 minutes or until cloves feel very soft when pressed. Cool. Press to remove garlic paste from individual cloves.

~Combine the remaining ingredients and chill for at least one hour or overnight.

recipe by: The Good Wife


annie said...

That sounds awesome, but I must know--how do you just have liquid smoke hanging around?!

The Good Wife said...


We use it in a lot of marinades so that it tastes like it was cooked on the grill but really wasn't.