Roasted Garlic Dip
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Roasted Garlic Dip
Melissa Ben-Ishay
Savory Recipes
When was the last time you had cottage cheese? I’ve been eating it non-stop for a few months and can’t get enough (get the Good Culture brand if you can find it, it’s the best). You can eat it on toast with fresh tomatoes, dip cucumbers in, or just eat it with a fork for a mid-morning snack. It has such good protein and reminds me of the insides of burrata. YUM. Pair it with slow cooked, fragrant garlic cloves and you have a truly delicious dip or spread to put on everything. Make this dip, you’ll love it.
Ingredients
- 2 heads of garlic, peeled
- Approximately ½ cup olive oil, depending on the size of your container
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1-16 oz. container whole milk cottage cheese
Directions
Place the garlic in a small oven-safe container and cover with olive oil. Bake at 250°F for 2 hours.
- Let the roasted garlic cool. Add 10 roasted garlic cloves, 3 teaspoons of the infused garlic oil, lemon juice, salt, and cottage cheese to a blender.
- Process until smooth. If needed, add a tablespoon of cold water to help it blend more easily, but don’t overdo it or it will become too runny.
- Serve in a shallow bowl and garnish with a swirl of olive oil and roasted garlic.
