Saturday, May 23, 2015

Quick Roasted Garlic Dip

Eating more veggies while prepping for the beach and summer break? Or just wanting better food to snack on with the abundance of summer produce? Go no further! This dip from Cooking Light's The Best of Cooking Light magazine edition is awwwwwessomeee!

If you don't like veggies after eating this dip...something's wrong. I would also wager that topping a baked potato with this condiment instead of fat-laden sour cream, or stuffing a pita with this alternative to mayo is taste-bud-incredible!

Don't believe me? Take 10 minutes to get this on the table for a better way to get your veggies!

Finally, what a simple way to roast garlic quicky! If you have time, roast garlic in the oven x 45-60 minutes; but, if not, try the skillet method below! Can you say "timesaver"?

Quick Roasted Garlic Dip

Small to medium skillet with a lid
Medium mixing bowl or 'nutri-bullet blender

8 cloves garlic, unpeeled (1/2 cup); or, 
(a head of garlic slow-roasted)
1/2 cup plain fat-free Greek yoghurt
1/2 cup light sour cream
2 Tbls chives, minced
1 tsp lemon juice
3/8 tsp salt plus to taste
Fresh ground pepper

Add Ins:
Lots of fresh veggies:
--baby carrots
--tri-color peppers
--squash and zucchini
--green onions

1. Wash your hands and all the veggies you are using.
2. Seperate garlic cloves but leave them unpeeled.
3. Cook unpeeled garlic cloves in a skillet covered x 8-10 minutes until peels are browned. Set aside to cool.

4. Chop your chives.

5. If using a nutri-bullet, simple peel garlic cloves and combine /pulse with remaining ingredients. 
6. If you don't have a blender, peel garlic cloves and mash in mixing bowl. Stir in remaining ingredients. 

7. Watch it all disappear shortly as you simply cant stop eating it. 

Leftovers, if you have any, are great on pita with pork tenderloin or fajita stuffing or as a phenomenal veggie wrap!

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