Name: Roasted garlic dip with vegetable platter
Prep time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: British
Ingredients: 4 large heads green garlic; about 6 tbsp olive oil; few sprigs fresh thyme; 250-300g/9-10oz soft cheese such as soft goat's cheese, ricotta or Philadelphia; a little milk if necessary; 2 tbsp chopped fresh herbs - mixture of parsley, tarragon and chives is nice; squeeze of lemon juice (optional); 2 large green garlic cloves, thinly sliced; choose from boiled new potato or globe artichokes, lightly cooked asparagus; raw or lightly cooked baby carrot cooked baby beetroot; tiny raw broad bean young radishes; slices or pepper, wedges or raw fennel or celery; - allow for about 450g vegetables per person

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Roasted garlic dip with vegetable platter

Roasted garlic dip with vegetable platter

Good Food team

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Serves 6 - 8

Easy

Prep: 1 hr and 35 mins - 1 hr and 45 mins

A star rating of 3.8 out of 5.5 ratingsRate

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A platter packed with veg perfect for entertaining health-conscious guests

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Ingredients

Nutrition

Units:

MetricUS

For the dip

4 large heads green garlic
about 6 tbsp olive oil
few sprigs fresh thyme
250-300g/9-10oz soft cheese

such as soft goat's cheese, ricotta or Philadelphia
a little milk

if necessary
2 tbsp chopped fresh herbs

- mixture of parsley, tarragon and chives is nice
squeeze of lemon juice

(optional)
2 large green garlic

cloves, thinly sliced

For the vegetables (choose both raw and cooked)

choose from boiled new potato

or globe artichokes, lightly cooked asparagus
raw or lightly cooked baby carrot

cooked baby beetroot
tiny raw broad bean

young radishes
slices or pepper, wedges or raw fennel

or celery
- allow for about 450g vegetables

per person

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Nutrition: per serving with vegetables

kcal430
fat26g
saturates2g
carbs38g
sugars0g
fibre9g
protein14g
salt1.13g

low

Method

step 1

Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour – until the garlic is very soft. Cool.
step 2

Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste – add a squeeze of lemon too, if necessary.
step 3

Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.

Recipe from Good Food magazine, May 2002

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A star rating of 3.8 out of 5.5 ratings

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