Roasted Whole Head Garlic Whipped Dip
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian, Gluten-Friendly, Keto
Ingredients
Scale
- 2 large whole heads of garlic
- 1 tablespoon extra-virgin olive oil
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup Greek yogurt (plain, full-fat)
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C). Peel away the outermost papery layers of the garlic heads, but leave the individual cloves intact. Use a sharp knife to slice about 1/4 inch off the top of the garlic heads to expose the tops of the cloves.
- Place the garlic heads on a piece of aluminum foil. Drizzle the exposed cloves with olive oil and a pinch of salt. Wrap the foil tightly around the garlic and place it on a baking sheet or directly on the oven rack. Roast for 40 to 45 minutes until the cloves are soft and golden brown.
- Remove the garlic from the oven and let it cool until you can handle it comfortably. Once cooled, squeeze the bottom of the garlic heads to pop the soft, roasted cloves out of their skins and into a small bowl. Mash them with a fork until they form a smooth paste.
- In a large mixing bowl or a food processor, combine the softened cream cheese, Greek yogurt, Parmesan cheese, and lemon juice. Beat with a hand mixer or pulse in the food processor until the mixture is smooth, fluffy, and free of lumps.
- Add the roasted garlic paste, salt, pepper, and dried thyme to the whipped mixture. Fold or pulse gently until the garlic is evenly distributed throughout the dip. Stir in most of the chopped parsley, saving a little for garnish.
- Transfer the dip to a serving bowl. Use a spoon to create a few swirls on top and sprinkle with the remaining fresh parsley. Serve immediately or chill in the refrigerator for an hour to let the flavors meld.