A trip to the oven takes the edge off a large amount of raw garlic, making it sweet and caramelized. This dip packs a punch, but it's always a crowd pleaser. If you're short on time, look for whole garlic cloves that come already peeled in the produce section of most supermarkets.
Regan Burns Cafiso
|3/4 cup whole, peeled garlic cloves (4 ounces)||1/2 cup mayonnaise|
|1 teaspoon fresh thyme leaves||2 tablespoons fresh lemon juice|
|1 teaspoon olive oil||1/2 teaspoon finely grated lemon zest|
|Coarse kosher salt and ground black pepper||Dash Worcestershire sauce|
|8 ounces whipped cream cheese||Garlic toasts (purchased or homemade—see recipe below)|
|1/2 cup sour cream||Crudites, such as celery, carrot sticks and cucumber slices|
Heat oven to 375 degrees F and line a baking sheet with parchment paper or foil. Toss garlic cloves with thyme and oil and season with salt and pepper. Spread garlic on baking sheet and roast until soft and golden brown, stirring halfway through, about 20 to 25 minutes. Remove from oven and cool completely.
Place roasted garlic in the bowl of a food processor and pulse several times. Add cream cheese, sour cream, mayonnaise, lemon juice and zest, Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Process until well combined. Serve with garlic toasts and crudites.
To make garlic toasts: Heat oven to 400 degrees F. Slice a baguette into 1/2-inch slices on the bias and divide between two baking sheets. In a blender, puree 1/3 cup extra-virgin olive oil with two coarsely chopped garlic cloves until smooth. Brush oil on both sides of bread slides and season with coarse salt and pepper. Bake until bread is golden and toasted.
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