Roast Garlic and Sun-Dried Tomato Dip |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A great tasting dip that improves with age. Originally from the AWW Finger Food no. 2. The ingredients can be changed around a bit - maybe add some roasted capsicum, some chilli flakes, some basil or a squeeze of lemon. Sour cream can also be used in conjunction with the cream cheese. Salt and pepper can be added at your discretion. Ingredients:
1 large bulb of garlic |
olive oil |
3/4 cup drained sun-dried tomato packed in oil |
1/4 cup chopped fresh parsley |
185 g cream cheese |
1/4 cup water |
Directions:
1. Place unpeeled garlic on oven tray and drizzle with olive oil.
2. Bake, uncovered in a moderate oven until soft ( about 45 minutes).
3. Cool garlic and cut in half crossways.
4. Squeeze flesh from each half into a processor or blender bowl.
5. Process or blend garlic and remaning ingredients until smooth.
6. Refrigerate at least overnight for flavour to mature.
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