Goat Cheese and Roasted Garlic Dip
Skip the dips with the all-too-common ranch dressing base in favor of fresh, soft chevre for a lighter taste.
Use Montrachet or whatever soft, creamy goat cheese you prefer. For the best taste, refrigerate overnight before serving.
- 2 Garlic Heads
- 7 oz Goat Cheese
- ½ cup Light Sour Cream
- 6 T Light Mayonnaise
- 2 T 2% Milk
- ¼ cup Chopped Chives
- ½ tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- 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.