I’ve long been a fan of roasted garlic, and I’ve even waxed poetic about it here at Rhubarb and Honey. When combined with its vampire-repellent properties, it becomes the perfect go-to ingredient when thinking about what to make for a Halloween bash.
I mixed up a whole head of roasted garlic with my favorite dip flavors, along with an extra shot of fried garlic to make sure no vampire sees the light of day. The result? Well, to call it a garlic lover’s dream — a creamy, pungent, delicious garlic lover’s dream — would be an understatement.
So, if you’re worried about a vampire attack this Halloween, whip up a batch of my roasted garlic dip. It’s sure to be a hit at your Halloween party this year … vampires not withstanding!
- 1 large head of garlic
- 1 tablespoon extra-virgin olive oil
- 1 cup sour cream
- 1 cup plain Greek yogurt
- 1 tablespoon minced fresh chives
- 1 tablespoon minced dried onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fried garlic for garnish (optional)
- Preheat oven to 375°F.
- With a sharp knife, cut off the top of the head of garlic to expose the cloves, trimming about ¼ inch off the top. Place the trimmed garlic head in a piece of aluminum foil large enough to wrap the garlic head in.
- Drizzle the olive oil over the garlic, letting the oil sink down into the individual cloves. Wrap the aluminum foil around the garlic head, then bake until the cloves are soft and golden brown, about 1 hour. Remove the garlic head from the oven, and allow to cool to room temperature.
- In a medium-sized bowl, whisk together the sour cream, yogurt, chives, dried onion, salt, and pepper. Remove the roasted garlic cloves from the cooled head of garlic, pressing on the bottom of each clove to push the softened garlic out of the head. Add the softened garlic to the sour cream mixture, whisking until thoroughly combined.
- Serve immediately, or refrigerate overnight to allow the flavors to blend together even more. Top with fried garlic before serving if desired.