Time 1h15m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop. Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.
Time 3h45m Yield 10 Number Of Ingredients 8 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.
Time 1h Yield about 2 cups Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic. Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes. Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 1/2 tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.
Yield Makes about 1/2 cup Number Of Ingredients 6 Steps:
Put oven rack in middle position and preheat oven to 425°F. Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours. When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.
Time 1h Yield 8 to 10 servings (2 1/2 cups) Number Of Ingredients 9 Steps:
Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly. Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish. Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Time 55m Yield 1-1/2 cups. Number Of Ingredients 10 Steps:
Preheat oven to 375°. Place onions in a greased 15x10x1-in. baking pan. In a small bowl, mix honey, 1 tablespoon oil, vinegar, mustard and pepper. Drizzle over onions; toss to coat. Roast 40-45 minutes or until golden brown, stirring occasionally., Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with remaining oil. Wrap in foil. Bake 30-45 minutes or until cloves are soft. Unwrap and cool 10 minutes. Squeeze garlic from skins., Transfer onions and pan drippings to a food processor; add garlic. Pulse until finely chopped. Add cream cheese and salt; pulse until blended. Transfer to a small bowl. Refrigerate until serving. Serve with vegetables.
Time 55m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Coat cauliflower with 1 tablespoon olive oil. Season with salt and pepper and spread out onto a baking sheet. Chop tops off garlic cloves and place on a sheet of aluminum foil. Drizzle cloves with remaining olive oil and wrap foil to create a pouch; place on the baking sheet with the cauliflower. Roast in the preheated oven, tossing cauliflower halfway through, until tender, about 25 minutes. Remove from the oven and allow cauliflower to cool slightly. Unwrap garlic cloves and discard foil. Reduce oven temperature to 375 degrees F (190 degrees C). Combine 1 cup Cheddar cheese and yogurt in a food processor; blend until smooth. Add cauliflower and squeeze garlic cloves in as well. Process, scraping down the sides as needed, until creamy, 1 to 2 minutes. Transfer to a baking dish and top with remaining Cheddar. Bake until top begins to brown, about 15 minutes. Remove from the oven, garnish with green onions, and serve.
Yield 1 1/2 cups. Number Of Ingredients 7 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.
Time 1h45m Number Of Ingredients 13 Steps:
Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool. Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary. Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.
Time 1h15m Yield 1 1/2 cups Number Of Ingredients 7 Steps:
Remove the papery outer skin from the garlic. Cut tops off of bulbs and brush with 1/2 teaspoon of olive oil. Wrap each bulb in foil. Place garlic and tomatoes on a foil lined baking pan. Brush tomatoes with remaining oil. Bake at 425 degrees for 30 minutes, or until garlic is softened. Cool for 15 minutes then squeeze garlic into a mixing bowl. Drain any liquid from tomatoes, chop, and add to garlic. Stir in cream cheese and seasonings. Serve with crackers.
