zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sweet Roast Garlic Dip with Herbs and Seasonal Cruditès

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Sweet Roast Garlic Dip with Herbs and Seasonal Cruditès

    A simple, fresh-tasting starter. If a whole bulb sounds like a lot of garlic, don't forget that when it is roasted whole, the flesh turns sweet and mellow, with a gorgeous jammy consistency. For the crudités, try whole cherry tomatoes, asparagus and batons of cucumber, celery and courgette, as well as the ideas listed below.

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8

    Ingredients

    • 1 whole bulb garlic
    • 284ml pot soured cream
    • 300ml mayonnaise
    • Juice of 1 lemon
    • ½ pack salad onions, finely chopped
    • 15g pack fresh chives, snipped
    • ½ x 20g pack fresh flat-leaf parsley, finely chopped
    • For the crudités
    • 500g new potatoes, scrubbed
    • 4 little gem lettuce, cut into wedges
    • 150g pack radishes, halved, tops attached
    • 4 carrots, cut into batons

    Method

    1. Preheat the oven to 180°C, gas mark 4. Wrap the garlic bulb in foil and place on a rack in the oven. Bake for 20 minutes, or until very soft to the touch.
    2. Meanwhile, prepare the crudités. Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes until tender. Drain and allow to cool.
    3. Remove the garlic from the oven. Leave to cool slightly then squeeze out the golden paste from each clove. Place in a bowl and beat until smooth using a wooden spoon. Slowly beat in the soured cream and mayonnaise with the lemon juice. Stir in the salad onions, chives and parsley and season to taste.
    4. Arrange the prepared crudités on a serving platter. Spoon the dip into a small bowl and place with the vegetables. Serve.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Prepare the dip ahead, then cover with clingfilm and chill until ready to serve.

    Comments

    Average user rating

    5 stars