Chunky roasted garlic dip

Hey guys! Today I finally tried making roast garlic. Although it didn’t turn out how I intended, I quite liked it. It makes an excellent dip/sauce for meat or veggies!

It’s pretty easy though, just a little fiddly, depending on how big your garlic is. That being said, try to use bigger bulbs.

You will need:

  • 4 garlic bulbs
  • a knife
  • aluminium foil

Step one:

Preheat the oven to 400.

Slice the tops off the garlic. Like, the first centimetre or so. Just the tip!  Grab that little stalk and twist it so it comes out.

You can peel the skin off the outside, but it’s better to leave it on.

Wrap that in foil, (optional) and put it in the oven for about an hour.

Step two:

Carefully use a small knife to slice down the skin vertically and pop the little wedges out. They should be pretty soft. Smush them up to chunky paste, and you’re done!

Apart from just a straight up topping, you can make Compound Butter too.

Stay tuned on Friday for my first entry in Nail Polish Canada’s bloggers competition. I’m pretty excited, and I need you guys to vote for me so I can win some awesome nail loot!


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