You are here: Home » Recipes » Goat Cheese and Roasted Garlic Dip Goat Cheese and Roasted Garlic Dip Kitchen Tested Yield 2 cups Prep 10 mins Cook 60 mins Fresh soft chevre makes a lighter-flavored dip than the all-too-common ranch dressing clones. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Use Montrachet or whatever soft, creamy goat cheese you prefer. For the best taste, refrigerate overnight before serving. Ingredients 2 heads garlic7 ounces soft goat cheese, divided1/2 cup light sour cream6 tablespoons light mayonnaise2 tablespoons 2% reduced-fat milk1/4 cup chopped chives1/2 teaspoon salt1/4 teaspoon freshly ground black pepper Instructions Preheat oven to 400F. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week. Recipe by Bruce Weinstein and Mark Scarbrough.