Best 20 Roasted Garlic Dip Recipes

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

ROASTED RED PEPPER AND GARLIC BEAN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Steps:

• Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

BLUE CHEESE AND ROASTED GARLIC DIP/SPREAD

Steps:

• Mix all ingredients in a medium size mixing bowl.
• Using an elctric hand mixer mix until well blended.
• Cover and chill for 8-24 hours or up to 3 days.

ROASTED GARLIC BEAN DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
• Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
• In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
• Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.

ROASTED GARLIC & ONION DIP

Steps:

• Preheat oven to 375°. Place onions in a greased 15x10x1-in. baking pan. In a small bowl, mix honey, 1 tablespoon oil, vinegar, mustard and pepper. Drizzle over onions; toss to coat. Roast 40-45 minutes or until golden brown, stirring occasionally., Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with remaining oil. Wrap in foil. Bake 30-45 minutes or until cloves are soft. Unwrap and cool 10 minutes. Squeeze garlic from skins., Transfer onions and pan drippings to a food processor; add garlic. Pulse until finely chopped. Add cream cheese and salt; pulse until blended. Transfer to a small bowl. Refrigerate until serving. Serve with vegetables.

ROASTED RED BELL PEPPER AND GARLIC DIP

Steps:

• Place all ingredients in food processor.
• Process until smooth.
• If desired, garnish with a sprig of fresh parsley or basil.

CRUDITE WITH ROASTED GARLIC AND RED BELL PEPPER DIP

Steps:

• For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.
• Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.

ROASTED EGGPLANT AND GARLIC DIP

Steps:

• Preheat oven to 425°F.
• Separate garlic cloves without peeling and tightly wrap together in foil. Prick eggplant with a fork. In a shallow baking pan roast garlic and eggplant in middle of oven until very tender, about 30 minutes for garlic and about 45 minutes for eggplant.
• Unwrap garlic and peel, transferring garlic to a food processor. Scrape flesh from eggplant into food processor, discarding skin. Purée mixture until smooth and, with motor running, add oil and vinegar until combined. Season dip with salt and pepper and serve with pita toasts.

ROASTED GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD

Steps:

• Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
• Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
• When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Steps:

• Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

ROASTED GARLIC WHITE BEAN DIP

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush with 1 teaspoon oil. Wrap bulb in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes., In a food processor, combine beans, lemon zest, lemon juice, Italian seasoning, salt and remaining oil. Squeeze garlic from skins into food processor. Process until smooth. Refrigerate, covered, until cold. Serve with vegetables.

ROASTED GARLIC, SUN-DRIED TOMATO, AND WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees.
• Remove white papery skin from garlic head. Do not peel or separate the cloves.
• Wrap head in foil.
• Bake for 45 minutes; cool for 10 minutes.
• Separate cloves. Squeeze to extract garlic pulp. Discard skins.
• Bring 1 cup water to a boil in a saucepan.
• Add tomatoes.
• Cover and removed from heat.
• Let stand 10 minutes.
• Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
• Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.

ROASTED-GARLIC HERB DIP

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours.
• When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.

ROASTED GARLIC-BACON DIP

Steps:

• Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Make Onion Dip using the roasted garlic pulp in place of the sauteed onions. Add 6 slices chopped crisp bacon.
• Onion Dip
• Saute 1 each chopped yellow and red onion in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper.
• See all 50 Game-Day Dips

ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES

Steps:

• Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
• Preheat oven to 450°F.
• While fennel is chilling, make dip:
• Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
• In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
• Drain fennel in a colander and pat dry.
• Serve dip with fennel.

ROASTED GARLIC-ASIAGO DIP WITH CHEESE CRACKERS

Steps:

• Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
• Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.
• Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.

ROASTED BUTTERNUT SQUASH AND GARLIC DIP

Steps:

• Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
• When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY

Steps:

• Preheat oven to 450°F.
• Prick eggplant with a fork several times and on a baking sheet rub with just enough oil to coat.
• Cut off and discard top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to 50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic carefully and cool eggplant and garlic on baking sheet.
• Transfer eggplant to cutting board. Cut off and discard stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.
• Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon juice, tahini, parsley, and salt to taste and blend until smooth and parsley is minced fine. Dip may be made 1 day ahead and chilled, covered.
• Transfer dip to a bowl and serve with pita wedges.