Garlic Oregano Dip Recipes

GARLIC OREGANO DIP

Steps:

• In a small bowl, combine the first six ingredients; cover and refrigerate. Meanwhile, cut the top third off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. , Cube removed bread and top of bread. Spoon dip into bread shell. Serve with bread cubes and snack rye.

GARLIC DIP

Steps:

• In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

GARLIC OREGANO DIP

Steps:

• In a small bowl, combine first 6 ingredients; cover and refrigerate.
• Meanwhile, cut the top third off of the loaf of bread; carefully hollow out bottom, leaving a 1" shell. Cube bread that was removed from inside and top that was sliced off.
• Spoon dip into bread shell. Serve with bread cubes and snack rye.

BAKED PIZZA DIP WITH GARLIC KNOTS

Steps:

• Position racks in the upper and lower positions in the oven; preheat to 400 degrees F. Line 2 large baking sheets with parchment paper.
• For the dip: Heat a 12-inch shallow braiser or Dutch oven over medium-high heat until hot. Add the 2 tablespoons oil, followed by the ground turkey. Cook, breaking up into small pieces, until golden brown and cooked through, 6 to 8 minutes. Liberally season with salt and black pepper.
• Reduce the heat to medium and add the garlic, chopped oregano and crushed red pepper. Cook, stirring, for 1 minute then reduce the heat to medium-low. Add the mascarpone and Parmesan, then stir until melted and mixed through, about 1 minute. Lastly, add the crushed tomatoes and more black pepper. Taste for seasoning and add more salt, if needed.
• Simmer the sauce over medium-low heat (so the bottom doesn't burn), stirring occasionally, until thickened slightly, 10 to 15 minutes. If it starts to splatter, cover with a lid half on and half off. Remove from the heat.
• Meanwhile, make the garlic knots: Melt the butter in the oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Remove from the heat and add 1/2 teaspoon each salt and pepper. Set aside.
• Unroll 1 tube of pizza dough onto a work surface and press out to a 10-by-15-inch rectangle. Cut crosswise into 9 equal strips with a pizza cutter or knife. Loop each strip under itself to form a knot, tucking the excess underneath, and place on a prepared baking sheet. Repeat with the second tube of dough and prepared baking sheet.
• Brush the knots with some of the garlic butter; reserve the rest for later. Bake for 10 minutes, then rotate the baking sheets and swap their positions. Bake until puffed and golden brown, about 5 more minutes.
• Remove from the oven and preheat the broiler. Brush the knots with more garlic butter, then sprinkle with the Parmesan and parsley.
• By this time, the sauce should be ready. Top with the mozzarella and lightly drizzle with extra-virgin olive oil. Broil until bubbly and the top is golden brown, 3 to 5 minutes. Remove and top with the burrata, parsley leaves and oregano leaves. Drizzle with more oil and sprinkle with black pepper. Serve the dip immediately with the garlic knots.