Roasted garlic dip with vegetable platter

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Good Food

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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.
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.
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.

Per serving with vegetables

430 kcalories, protein 14g, carbohydrate 38g, fat 26 g, saturated fat 2g, fibre 9g, salt 1.13 g

http://www.bbcgoodfood.com/recipes/3243/

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Ingredients

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 potatoes or globe artichokes, lightly cooked asparagus, raw or lightly cooked baby carrots, cooked baby beetroot, tiny raw broad beans , young radishes, slices of pepper, wedges of raw fennel or celery - allow about 450/1lb veg per person

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Prep 1 hr 35 mins 1 hr 45 mins

Ingredients

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 potatoes or globe artichokes, lightly cooked asparagus, raw or lightly cooked baby carrots, cooked baby beetroot, tiny raw broad beans , young radishes, slices of pepper, wedges of raw fennel or celery - allow about 450/1lb veg per person

Per serving with vegetables

430 kcalories, protein 14g, carbohydrate 38g, fat 26 g, saturated fat 2g, fibre 9g, salt 1.13 g

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