Roasted Garlic Spinach Dip Recipes

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Steps:

• Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Make Onion Dip using the roasted garlic pulp in place of the sauteed onions. Add 6 slices chopped crisp bacon.
• Onion Dip
• Saute 1 each chopped yellow and red onion in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper.
• See all 50 Game-Day Dips

Steps:

• Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact.
• Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact.
• Place on a double-thick, 12-inch square of foil.
• Drizzle garlic with the oil.
• Fold foil to enclose garlic.
• Bake in a 375 degree oven for 20 minutes or until garlic is soft.
• Cool.
• Cook spinach according to package directions, except omit salt.
• Drain well; press out excess liquid.
• Squeeze pulp from garlic cloves into food processor bowl, discarding skins.
• Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt.
• Cover and process until well combined.
• Add cream cheese.
• Cover; process until nearly smooth.
• Transfer mixture to saucepan.
• Cook and stir over medium-low heat until heated through.

Steps:

• Preheat oven to 350 degrees F.
• Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
• Wilt the spinach in the still warm skillet for a minute or two. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth. Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined. Taste; add more salt or pepper, if desired. Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach. Fold them into the mixture until combined.
• Spoon the mixture into an 8-inch (or smaller size) casserole/baking pan. Or you can spoon it evenly into smaller ramekins. Top evenly with the shaved parmesan cheese. Crumble the last piece of bacon and sprinkle on top.
• Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately. Cover and refrigerate for up to 3 days. Reheat in a 300F degree oven until the sides are bubbly again.
• Serve with wheat thins, toasted pita crackers, chips, veggies.

Steps:

• 1. To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre-heats. Remove some of the outer layers of garlic skin if they're plentiful. Cut the top off the head of the garlic and place in foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal foil and place on baking sheet. Roast for 30-40 minutes. Allow to cool before using. When cool, squeeze the roasted cloves (discard the skin) and set aside to use in the dip.
• 2. To make the dip: Preheat oven to 350 degrees. Combine all ingredients. When well mixed, spread into baking dish. If you want more cheese, sprinkle Parmesan cheese on top. Bake 35 minutes. Serve with pita chips, grilled Italian bread or raw vegetables.

Steps:

• Preheat oven to 350 degrees.
• Remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. Add water to dish to 1-inch depth;cover with foil.
• Bake 1 hour or until garlic is tender, basting occasionally.
• Remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender.
• Add remaining ingredients; process until smooth.
• Chill. Garnish with chopped fresh chives and red pepper, if desired. Serve with vegetable dippers.

Steps:

• Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
• Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

Steps:

• Mix all ingredients together and refrigerate.
• To Serve: Hollow a large sour dough round and fill with dip.
• Serve with pieces of sour dough bread.
• Be sure to buy an extra loaf for dipping!