From-Scratch Roasted Garlic Dip {Garlic Dip with Mayo, Sour Cream and Shallots}

Preheat oven to 400℉.

Cut garlic heads in half across the thickest part of the bulb and place into a sheet of aluminum foil with the cut side facing up.

Drizzle the cut side with olive oil and sprinkle with salt.

Wrap the garlic loosely with foil and bake for approximately 40 minutes or until golden brown and caramelized.

Remove from oven and let cool slightly. Remove the roasted garlic cloves from the skins by squeezing the cut head gently.

Cut the tops and bottoms off of the shallots and peel the skin.

In a small stainless steel or cast iron frying pan add approximately 1 tablespoon of oil and heat pan over medium heat.

Once pan is heated add shallots and sweat for 3-5 minutes turning the shallots occasionally. Note: The shallots will begin to lightly caramelize.

Remove from heat and add the shallot pan to 400℉ oven. Roast for 20-25 minutes or until golden and caramelized. Let cool slightly before making the dip.

To a food processor add the sour cream, mayonnaise, roasted garlic and shallots. Process until well combined, about 1-2 minutes.

To the garlic mixture add the black pepper, salt, Worcestershire sauce, lemon zest, crushed red chili pepper flakes and lemon juice. Process until well combined, about 1 minute.

Transfer mixture to a medium sized bowl and stir in finely grated parmesan, chives and parsley. Stir until well combined. Refrigerate until ready to serve, ideally 12-24 hours.

Equipment Needed

Spice Level:

Dietary

Allergens