Meatless Friday: Roasted Garlic Dip

Monica Portogallo shares a recipe for a dip that goes with just about anything: perfect for a summertime picnic.

When I tried out this dip for my family, I thought it was just okay. My 8-year-old, however, gave it rave reviews. He knows I sometimes share my kitchen experiments on Catholic Mom, and he said, “Mommy, you need to share this with the world on the internet!”

So, here it is, world. Enjoy it with crusty bread, raw vegetables, crackers, or whatever sounds good to you.

Roasted Garlic Dip

INGREDIENTS

2 large heads garlic, unpeeled
2 teaspoons olive oil
½ cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons minced onion (or ½ teaspoons onion powder)
salt and pepper to taste

Directions

Preheat oven to 350 degrees F.

Cut about ¼ inch off the top of the head of garlic to expose the tops of all the cloves. Brush the cut cloves with olive oil, then wrap the head in aluminum foil.

Bake in the preheated oven until the cloves are tender and lightly browned, about 40 minutes. Remove, and cool to room temperature.

Once cool, squeeze the heads of garlic over a mixing bowl to remove the roasted cloves from their skins. Mash the cloves well with a fork, then add the yogurt, mayonnaise, onions, salt, and pepper. Stir until well blended. Chill 2 to 4 hours for best flavor.