Garlic dip and quick update
Friday, July 02, 2010
So I usually end the week with a vlog... and maybe I still will later. But for now, I'm uber busy at work, working out and teaching. My plans this weekend is to go wine tasting tomorrow, I have a hiking date on Sunday and then hiking with another friend on Monday since I have the day.
As requested, here is the garlic dip recipe (estimated)
8 elephant garlic cloves, peeled and rinsed, chopped into quarters
6 regular garlic cloves, peeled and rinsed
2 teaspoons olive oil
1/2 package (4 ounces) cream cheese or Neufchatel cheese, softened
1/2 cup reduced fat sour cream
1 tablespoon white balsamic vinegar (do not use regular, it will look like barf)
1 tablespoon extra virgin olive oil
1 tablespoon dry white wine
sea salt or kosher salt to taste (a pinch or two)
Fresh ground black pepper to taste
Toss first three ingredients in a baking dish and bake 25-40 minutes until roasted/browned, but not squishy (you will have to watch)
Let cool for a while. Then put roasted garlic and all other ingredients in a food processor and pulse until smooth. You may need to spatula chunks off the side between pulses to get it all mixed.
Chill for a few hours and serve with breads and crudite!