Spicy Roasted Garlic And Soybean Dip Recipes

ROASTED GARLIC DIP

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.

REALLY SPICY GARLIC DIP

Steps:

• chop vegetables finely.
• Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
• Cover and refrigerate until ready to use.
• Use on crackers or as a dip for vegetables or chips.

SPICY ROASTED GARLIC AND SOYBEAN DIP

Steps:

• In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn).
• Alternatively, use oven roasted garlic leftover from another meal.
• Remove cloves from the skillet and allow to cool.
• When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
• In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
• Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
• Allow the soybeans to cool to room temp.
• In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth purée forms.
• Add the oil, lime juice and cilantro.
• Pulse to combine.
• Spoon into a serving dish and garnish with cilantro sprigs.
• Serve at room temperature with cut veggies and pita wedges or chips for dipping.