1 bulb garlic
1 tablespoon Taihoa Tides Olive Oil
1 teaspoon lemon juice
4 ounces cream cheese, softened, cut into wedges
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon dried rosemary, crushed
salt and pepper to taste
- Preheat the oven to 200°C.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing the individual cloves of garlic.
- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple tablespoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 200°C for 30-35 minutes, or until the cloves feel soft when pressed.
- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is, or mash with a fork and use for cooking.
Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or
Mixed in with hot al dente pasta, chopped Italian parsley, a squeeze of lemon and freshly grated parmesan.
Or make this delicious dip:
- Roast garlic following instructions above with the addition of some salt and the lemon juice.
- Once the garlic has cooled, use a small fork to remove the garlic cloves from the skins. Place them in a bowl, and mash. Add in cream cheese and mix to combine. Add remaining ingredients to the bowl. Mix well. Cover and chill for 30 minutes.
- Remove from refrigerator, stir. Serve on crostini, crackers, crudities.