Creamy Roasted Garlic And Greens Dip
From infoforyourlife 6 years agoIngredients
- ( 1 head garlic shopping list
- ( 1 tbsp (15 mL) 100% pure sunflower oil shopping list
- ( 1/2 tsp (2 mL) salt, divided shopping list
- ( 2 cups (500 mL) frozen PC organics chopped leafy greens; kale, spinach and collard greens shopping list
- ( 1/2 cup (125 mL) cream cheese, cubed and softened shopping list
- ( 1/2 cup (125 mL) PC Organics 14% M.F. sour cream shopping list
- ( 1 tbsp (15 mL) fresh lemon juice shopping list
- ( 1/4 tsp (1 mL) freshly ground black pepper shopping list
- ( Pinch (0.5 mL) cayenne pepper shopping list
How to make it
- 1. Preheat oven to 425°F (220°C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes.
- 2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside.
- 3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl.
- 4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined.
- Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.
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