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Creamy Roasted Garlic and Chive Dip

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Before you question using a full head of garlic for this creamy dip, I assure you that the measurements are just right. Roasting transforms garlic into something magical, mellowing its once sharp, powerful bite into a rich, full-flavored taste that is completely luxurious. The dip blends up smooth and somewhat thick, which also makes it an ideal spread for sandwiches, wraps, and burgers. You can get a head start by roasting the garlic a day in advance and then storing it in the fridge until you’re ready to blend the dip together.

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Creamy Roasted Garlic and Chive Dip

  • Author: Kelli Foster
  • Yield: 1 1/2 cup 1x



1 head garlic
1 teaspoon extra-virgin olive oil
1 cup (225 g) cultured cottage cheese
1 cup (230 g) live-culture plain Greek yogurt, preferably whole milk
½ teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (12 g) snipped chives


1. Arrange a rack in the middle of the oven and preheat to 400°F (200°C, or gas mark 6).

2. Peel away and discard the papery outer layers of the head of garlic. Leaving the head intact, trim off about 1/4 inch (6 mm) from the top of the head to expose the cloves. Drizzle the oil over the top of the garlic. Wrap in foil and roast for 45 minutes. Unwrap the garlic and cool completely.

3. Once cool, add the garlic, cottage cheese, yogurt, salt, and pepper to a food processor. Process continuously until smooth and well combined, about 30 seconds. Scrape down the sides of the bowl, if necessary, and add the chives. Pulse several times until the chives are just combined.

4. Serve the dip with veggies, crackers, pita, or fresh bread.

Keywords: dip, roasted garlic, creamy

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