Roasted Garlic Dip

Overhead photo of Garlic Dip surrounded by wavy potato chips.

Roasted Garlic Dip is creamy and savory with bright flavors. Roasting the garlic creates a mild sweet and yet savory companion to the caramelized shallots. Lemon, chives and parsley brings in a brightness that makes this dip amazing as an appetizer and compliments veggies.

Course Appetizer

Cuisine American

Keyword Garlic Dip, Onion and Garlic Dip, Roasted Garlic Dip

Prep Time 10

Cook Time 40

Servings servings

Calories 128kcal

Author Heather

Ingredients

Roasting the Shallots and Garlic

3 heads garlic *See Note # 1 below
2 medium shallots
2 tablespoons olive oil
salt

For the Dip

3/4 cup sour cream
1/4 cup mayonaise
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1 lemon zested
1/4 teaspoon crushed red chili pepper flakes
1/2 tablespoon lemon juice
1 cup finely grated parmesan *See Note #2 below
1/2 cup chopped chives
1/4 cup chopped parsley

Instructions

Roasting the Garlic

Preheat oven to 400℉.
Cut garlic heads in half across the thickest part of the bulb and place into a sheet of aluminum foil with the cut side facing up.
Drizzle the cut side with olive oil and sprinkle with salt.
Wrap the garlic loosely with foil and bake for approximately 40 minutes or until golden brown and caramelized.
Remove from oven and let cool slightly. Remove the roasted garlic cloves from the skins by squeezing the cut head gently.

Roasting the Shallots

Cut the tops and bottoms off of the shallots and peel the skin.
In a small stainless steel or cast iron frying pan add approximately 1 tablespoon of oil and heat pan over medium heat.
Once pan is heated add shallots and sweat for 3-5 minutes turning the shallots occasionally. Note: The shallots will begin to lightly caramelize.
Remove from heat and add the shallot pan to 400℉ oven. Roast for 20-25 minutes or until golden and caramelized.
Let cool slightly before making the dip.

Assembly of Dip

To a food processor add the sour cream, mayonnaise, roasted garlic and shallots. Process until well combined, about 1-2 minutes. See Note #3 below.
To the garlic mixture add the black pepper, salt, Worcestershire sauce, lemon zest, crushed red chili pepper flakes and lemon juice. Process until well combined, about 1 minute.
Transfer mixture to a medium sized bowl and stir in finely grated parmesan, chives and parsley. Stir until well combined.
Refrigerate until ready to serve, ideally 12-24 hours.

Notes

Recipe Notes

Note #1- Cutting the garlic in half can be easier to cut with some types of garlic depending on their shape. Also, both sides of the garlic are often cut evenly, making for even roasting.

Note #2- I love using my microplane for finely grating parmesan. It also does an excellent job of zesting citrus and grating nutmeg.

Note #3- A blender may be used in place of a food processor if unavailable. However, removing the dip from a food processor is much easier than a blender.

Nutrition