Roasted Garlic and Olive Oil Dip
- Yield 1/2 cups
Try this dip drizzled over steamed artichoke leaves or grilled vegetables for a welcomed change of pace.
- 2 large heads garlic (about 3-inches wide)
- 2 tablespoons unsalted butter, melted
- 1/3 cup olive oil, classic or extra virgin
- 1/4 teaspoon turmeric
- 1 tablespoon fresh parsley, leaves only, finely minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon red pepper flakes or coarse ground black pepper
- With oven rack in middle position in oven, preheat oven to 425F.
- Cut top 1/2-inch of garlic heads, exposing cloves. Leave the outside garlic papery skin on and discard the tops. Use a large garlic cooker, or place garlic in a shallow pan or pie plate. Mix together remaining ingredients and pour over garlic heads. If using garlic cooker, place lid on top. When using a pan or plate, cover tightly with heavy duty aluminum foil and roast until garlic is golden and tender, a minimum of 1 to 1 1/4 hours. DO NOT OVER COOK – GARLIC WILL BURN. Do not open and check before 1 hour. After cooking, remove from oven, open foil and allow to sit at room temperature until cool enough to handle.
- Using a fine-mesh sieve, strain oil into a 2-quart or larger bowl and discard bits left in sieve. When garlic is cool, squeeze soft garlic cloves into the bowl with the seasoned butter/oil and discard peel. Mash well with a fork until well blended and season to taste.
- Use a flavorful dip for crusty Italian bread or add 2 tablespoons more melted butter and drizzle on steamed artichoke leaves or grilled vegetables.
Recipe reprinted with permission from the Just for Mom’s Foundations’ Down Home Delicious (Peggy Touchtone Sholly, 2007).