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from Debra's cookbook

Creamy Garlic Dip with Garlic Toasts




  • 3/4 cup whole, peeled garlic cloves (4 ounces)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon olive oil
  • Coarse kosher salt and ground black pepper
  • 8 ounces whipped cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Dash Worcestershire sauce
  • Crudites, such as celery, carrot sticks and cucumber slices
  • Garlic toasts (purchased or homemadeā€”see recipe below)
  • Preparation:
    1. 1
    2. 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.
    3. 2
    4. 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.
    5. 3
    6. 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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