Garlic And Herb Dip Recipes

EASY GARLIC AND HERB VEGGIE DIP

Steps:

• In a mixing bowl, combine all ingredients and whisk together to combine well.
• For best taste, refrigerate for several hours in an airtight container before serving.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

GARLIC AND HERB CREAM CHEESE

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

CREAMY GARLIC & HERB DIP

Steps:

• Mix ingredients until blended.
• Refrigerate 2 hours.

ROASTED-GARLIC HERB DIP

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours.
• When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.

GARLIC AND HERB DIP

Steps:

• Pour the Mayonaise in to a bowl with the sour cream.
• Mince your garlic clove and the add to the cream.
• Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.

ROASTED GARLIC AND HERB DIP

Steps:

• Line a sieve with a coffee filter or paper towels, place over a large bowl.
• Turn yogurt into sieve and cover loosely with plastic wrap.
• Refrigerate 4 hours or perferably overnight until very thick.
• You should have about 1/4 cup.
• turn thickenefd yogurt into a bowl.
• Preheat overn to 375f degrees.
• Break garlic into cloves (leaving peel on) and place in a single layer in a baking dish.
• Drizzle with oil and add about 1/4 inch water.
• Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes.
• Squeeze garlic to remove puree; mash.
• Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt.
• Cover and refrigerate until serving or overnight.
• Serve with assorted veggies and bread sticks.

PHILADELPHIA® GARLIC AND HERB DIP

Steps:

• Mix cream cheese and milk in small bowl with electric mixer on medium speed until creamy.
• Add basil, parsley, chives and garlic; mix well. Cover.
• Refrigerate several hours or until chilled. Serve with assorted cut-up vegetables or crackers.

ROASTED GARLIC & HERB DIP

Steps:

• Preheat oven to 400 degrees.
• Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme springs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
• Squeeze the pulp from the garlic cloves into the container of a blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using the blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
• Serve the dip with chips.