excellent with london broil or any type of beef. delicious when paired with potatoes!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 10 |
| Yield: | 1 1/4 cups |
Ingredients
- 3 heads garlic, unpeeled
- 1 tablespoon olive oil
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 green onions, chopped
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¾ tablespoon ground black pepper
Instructions
- 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.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 157 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, but everyone around you needs to eat it or you will scare them a way like a Vampire!
Yes will make it again. Delicious. Serve with pita chips and/or chips and dip
This was delicious. I served it as a dip for some homemade French fries that were topped with parmesan and truffle oil. So good.
I made this and man it is good. I used smoked salt over regular. I took 6 new potatoes cut into bite size pieces , 1 1/2 Vidalia cut into 1/2 inch wedges. Put then into a pan with 2 -2 1/2 tbsp. olive oil, added Italian seasonings and a little salt. Sautéed them for 15 minutes, then raise the temp to med. high and to put a little browning on the out side. Poured this into a bowl and poured the garlic mix over. Man what a flavor
We enjoyed this but not enough to make again.
its perfect as is olive oil , garlic , 1 hour and sometimes hour and half !
Loved this. Sometimes the simple things are best. I oddly enough ran out of black pepper today, so only had half pf what the recipe calls for. I added some cumin (because I could use it in ie cream I love cumin so much) and one quarter of a roasted red pepper. The red pepper addition was more of a “I roasted these a couple days ago and want them to be used” reasoning. The dip would have been lovely without it.
This is really good! I also added a little Parmesan, because I love cheese. It’s in the fridge chilling as we speak! YUMMMMMM!
The cloves didnt come apart easily, but this is so awesome, you get 5 stars from me. made it as directed, maybe next time might try some jalapeno mustard added in. just got done making it, cant wait to try it a day later after everything has mingled. good job on this, its incredible!!
I will make this again (and again, and again, and…) with a few changes: less salt and more green onions. I did substitute 6oz plain, nonfat greek yogurt in place of the sour cream. I thought the texture was perfect and the garlic flavor, which I expected to be overpowering, was just right.
I used balsamic instead of Wine vinegar. It was so good. It adds a nice tang.
SUPER YUMMY! I did more equal parts of the mayo and sour cream because I was using this as a spread for ‘Mushroom Artichoke Sandwich’ from here. Made as written otherwise. This had wonderful flavor and worked perfectly as a sandwich spread! I will be using this reacipe often! Thanks for sharing. 🙂
I thought the sour cream and mayo really hid the rich garlic flavor. I would add less of those and let the garlic make more of a statement flavor that you would expect from a garlic dip.
I absolutely loved this! Of course I love garlic though. But which made it ten times better was adding a little parmesan cheese to the top and baking at 400 degrees for like 10 minutes just to warm it through, then served with brucshetta and avacado! to die for! MMMM thank you for sharing this recipe!
This is AMAZING!!! I didn’t have sour cream on hand so I used plain yogurt. It turned out so yummy and can only imagine how much better it would be with sour cream.
Made as written for my SIL 40th b-day and she LOVED it!!
EXCELLENT!!! I forgot the green onion when I went shopping …. and it could only improve on the already great flavor, many thanks for this great recipe!
very good! def gets better as it sits. I really thought it needed another flavor component, but wasn’t sure what and all my friends loved it so I didn’t add anything. Instead of nestling the garlic in foil, I plopped them in a muffin tin and it held them perfectly.
This was very good. I was looking for something a little different for a Thanksgiving appetizer. I did put a little finely chopped red radish in it and my 3-1/2 year old grandson loved it, as did the adults.
I didn’t expect how it was going to look, but don’t let that fool you! The dip was awesome! Definitely would make this again! Great dip to entertain with. Serve with crackers, pita chips, or baguette bread.
This was fantastic!!! Wouldn’t change a thing. Thank You!