Roasted Garlic Puree Dip
Yield
5 cupsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
garlic
heads, fresh |
*
|
| 16 | ounces |
cream cheese
|
|
| 4 | ounces |
blue cheese
|
|
| ¾ | cup |
milk
|
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
garlic
heads, fresh |
*
|
| 462.4 | ml/g |
cream cheese
|
|
| 115.6 | ml/g |
blue cheese
|
|
| 177 | ml |
milk
|
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Remove outer covering on garlic.
Do not peel or separate the cloves.
Place each garlic head on a large square of heavy aluminum foil.
Fold up the foil, so the cloves are completely wrapped.
Bake for 1 hour at 350℉ (180℃).
Remove garlic from oven and cool for 10 minutes.
Separate cloves and squeeze cloves to remove cooked garlic.
Discard skins.
In food processor, mix cheeses, milk and garlic until smooth.
Place in serving dish.
Sprinkle with parsley. Serve as a dip with crudites (mixed vegetables) for dipping.
