Roasted Garlic and Rosemary Dip
Ingredients:
1 bulb garlic
1 tablespoon butter
1 teaspoon lemon juice
4 ounces cream cheese, softened, cut into 1 inch wedges
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon dried rosemary, crushed
kosher salt and pepper to taste
Directions:
Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Remove from oven and allow to cool completely.
Once the garlic has cooled, use a small fork to remove the garlic cloves from the skins. Place them in a bowl, and mash. Add in cream cheese and mix to combine. Add remaining ingredients to the bowl. Mix well. Cover and chill for 30 minutes.
