Roasted Garlic and Rosemary Dip
From kathryngclayton 14 years ago
- 60 minutes to make
- Serves 12
This dip is yummy, easy and is always a hit! Great on baked potatoes too!
Ingredients
- 2 heads garlic shopping list
- 2 T finely chopped rosemary, divided shopping list
- 3 T olive oil, divided shopping list
- 1 (8 oz.) cream cheese, softened shopping list
- 1/4 cup chopped roasted red peppers shopping list
- 2 T dry marsala wine shopping list
- 1/4 tsp. salt shopping list
- 1/8 tsp. pepper shopping list
- Chopped rosemary and chives for garnish. shopping list
How to make it
- Preheat oven to 350 degrees
- Remove papery skin from both heads of garlic and chop off the very top of them, exposing the cloves a bit but leaving heads intact. Sprinkle with 1 T of the finely chopped rosemary and 1 T of the olive oil on top of the garlic heads. Wrap in foil.
- Bake one hour in the 350 degree oven. Remove heads from oven and let cool.
- Remove skins from garlic cloves by squeezing them into the bowl of a food processor with steel blade or a blender.
- Add remaining ingredients including the rest of the rosemary and olive oil and process until smooth.Chill.
- Garnish with chopped rosemary and chives.
- Enjoy
People Who Like This Dish 2
- karlyn255 Ypsilanti, MI
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- kathryngclayton Cambria, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
~HELLO~
"5"FORK!!!!! for this Delightful recipe~
A little 'Spirtz' of Marsala never hurts!
I hope You will be my new 'Food Friend'?
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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Reviews & Comments 2
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Your Comments
" It was excellent "