Roasted Garlic Dip
|Garlic head||1 Large|
|Olive oil||1 Tablespoon|
|Softened cream cheese||8 Ounce, cut into bits (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Cayenne||1⁄8 Teaspoon (Or To Taste)|
|Fresh lemon juice||To Taste|
Remove the papery outer skin of the head of garlic without separating the cloves, put it on a piece of aluminum foil, and spoon the olive oil over it.
Wrap the head of garlic in the foil and bake it in a preheated 350° F.oven for 1 hour.
Let the garlic cool, peel each clove, and transfer the cooked garlic pulp to a food processor.
Add the cream cheese, the sour cream, the cayenne, the lemon juice, and salt to taste and puree the mixture until it is smooth.
Transfer the dip to a serving bowl and chill it, covered, for at least 1 hour.
Serve the dip with roasted, steamed, or raw vegetables.
The dip keeps, covered and chilled, for 3 days.
Serving size: Complete recipe
Calories 1439 Calories from Fat 1217
% Daily Value*
Total Fat 138 g212.9%
Saturated Fat 72.4 g361.8%
Trans Fat 0 g
Cholesterol 369 mg123%
Sodium 922.1 mg38.4%
Total Carbohydrates 36 g12.2%
Dietary Fiber 1.4 g5.5%
Sugars 16 g
Protein 22 g43.8%
Vitamin A 89.2% Vitamin C 34.5%
Calcium 57.9% Iron 13.1%
*Based on a 2000 Calorie diet