This savory and robustly flavored dip is the perfect appetizer to pair with a bold red wine.
Ingredients
- 2 1/2 cups nonfat plain Greek yogurt
- 4 heads of garlic
- 4 tablespoons olive oil
- 1/4 teaspoon black pepper fresh cracked
- 1/2 teaspoon fresh rosemary minced
- 4 ounces gorgonzola cheese
Servings: 1/4 cup servings
Units:
Instructions
- Preheat oven to 400 degrees. Cut 3 squares of aluminum foil.
- Cut the tops off the garlic heads from the papery pointed end, and cut enough to expose the tops of the garlic cloves, about ½ an inch.
- Place each cut garlic clove inside the aluminum foil square and begin to bunch up the foil to create a casing for the cloves. On each head, drizzle 1 tablespoon of olive oil. Combine the pepper and rosemary and sprinkle the spices evenly over the 3 garlic heads.
- Close the foil to create a packet and bake in the oven for 35-40 minutes.
- Remove garlic heads from the oven and open the foil packets, let cool just enough to handle.
- On a cutting board or in a bowl, squeeze all of the garlic cloves out of their roasted casings and mash with a fork to create a rough paste.
- In a bowl, combine the Greek yogurt, the gorgonzola cheese, and the garlic, and combine well. Use a blender, food processor or hand blender if a smoother texture is preferred.
- Serve with fresh-cut vegetables such as bell pepper slices, celery, carrots, pita chips, or similar*.
Recipe Notes
*Nutritional information does not include vegetables or crackers for serving.
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