Roasted garlic dip with vegetable platter

Roasted garlic dip with vegetable platter

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(2 ratings)

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

Easy

Serves 6 - 8
A platter packed with veg perfect for entertaining health-conscious guests

Nutrition and extra info

Nutrition: per serving with vegetables

  • kcal430
  • fat26g
  • saturates2g
  • carbs38g
  • sugars0g
  • fibre9g
  • protein14g
  • salt1.13g
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Ingredients

For the dip

  • 4 large heads green garlic
  • about 6 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • few sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 250-300g/9-10oz soft cheese, such as soft goat's cheese, ricotta or Philadelphia
  • a little milk if necessary

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • raw or lightly cooked baby carrot, cooked baby beetroot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • tiny raw broad bean, young radishes

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • slices or pepper, wedges or raw fennel or celery
  • - allow for about 450g vegetables per person

Method

  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.

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