From Market to Plate: Roasted Garlic Dip
This week we ended with two featured recipes. If you didn't get to sample the roasted garlic last night, we hope you'll try recreating it at home and tag @burkeareafarmersmarket in your post!
We've been thinking that if we could encourage you to make ONE big change to your cooking routine, it would probably be to invest in a supply of fresh garlic. Ray's garlic lasts for months, so you don't have to worry about it going bad. And the impact of this sweet delight will pay big dividends in your cooking flavor.
Dip your toe in the water by trying On My Plate's roasted garlic dip!
Roasted Garlic Dip
1 head garlic
16 ounces cream cheese
2 cups shredded Asiago cheese
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup fresh, chopped parsley
1/2 cup shredded mozzarella cheese
Preheat oven to 400°F.
Cut a half inch off top of head of garlic. Place garlic in a small baking dish. Drizzle top with olive oil. Cover dish with aluminum foil and roast for 40 minutes to 1 hour.
Allow to cool slightly.
To "harvest" the roasted garlic, squeeze the cloves from the husk.
(You may want to roast a couple of heads of garlic, as this is so sweet and wonderful that you will eat the cloves straight from the skin before they ever can dream of becoming part of the dip.)
Reduce oven temperature to 350°F.
With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended. Add garlic and blend again.
Spread mixture in a greased casserole or baking dish and top with shredded mozzarella.
Bake 20 minutes until bubbly and golden brown on top.
(Serves 8-12, depending on appetites)