Roasted Garlic Almond Dip Recipes

ROASTED GARLIC DIP

Roasted Garlic Dip image

Great with london broil or any meat. Delicious with potatoes as well!

Provided by chase

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 3h45m

Yield 10

Number Of Ingredients 8

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

Steps:

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 103.2 calories, Carbohydrate 6.7 g, Cholesterol 7.1 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 156.9 mg, Sugar 0.3 g

ROASTED GARLIC ALMOND DIP

Roasted Garlic Almond Dip image

A savory party favorite for crackers. Good with wine. Prep time is including the roasting of garlic...the cook time is the chill time.

Provided by LiisaN

Categories Spreads

Time 3h30m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

3 heads garlic, peeled (about 36 cloves)
1/4 cup oil
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
1 1/2 cups blanched almonds, toasted and coarsely chopped (about 6 oz)
1 cup sour cream
1 cup mayonnaise
6 tablespoons chopped fresh parsley
2 teaspoons dried rosemary, crumbled
salt and pepper

Steps:

Position rack in lowest third of oven and preheat to 300°F.
Place garlic in small baking dish and toss with oil.
Bake until garlic is soft and golden- approx 30 minutes.
Transfer to blender and let cool- approx 30 minutes.
Add Worcestershire sauce and mustard to garlic.
Blend until garlic is finely chopped.
Scrape mixture into large bowl.
Stir in almonds, sour cream, mayonnaise, and herbs, salt and pepper.
Cover and refrigerate at least 2 hours or best overnight to mellow flavors.
Let stand at room temperature for at least 1 hour prior to serving.

Nutrition Facts : Calories 1380.2, Fat 117.2, SaturatedFat 23.4, Cholesterol 64.9, Sodium 837.3, Carbohydrate 69.8, Fiber 11.3, Sugar 11.8, Protein 27.9

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Roasted Red Pepper, Almond, and Garlic Dip image

Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Roasted Red Pepper, Almond, and Garlic Dip image

From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.

Provided by mersaydees

Categories Nuts

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup almonds, whole, toasted (3 ounces)
1 cup roasted red pepper, from a jar, drained
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

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