Roasted Garlic Whipped Feta Dip

Billy Rogers

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For the roasted garlic: 1 head of garlic 1 tablespoon extra-virgin olive oil For the whipped feta yogurt: ¾-1 cup plain Greek yogurt (2% or whole milk preferred!) 4 ounces feta, crumbled 1 tablespoon olive oil 1 tablespoon fresh lemon juice Freshly ground salt and pepper, to taste To garnish Extra-virgin olive oil 1 -2 tablespoons fresh chopped leafy herbs, such as parsley, chives or dill Red pepper flakes, optional

Ingredients

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Instructions

Preheat the oven to 400 degrees F.

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For the garlic: peel and discard the outer papery layers of the whole garlic head.

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Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed.

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 Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on a small sheet pan. 

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 Roast in the oven for 40 minutes until very fragrant. Allow garlic to cool for 5 minutes before removing foil.

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Make the whipped feta yogurt dip: allow the garlic to cool enough to the touch, then simply use your fingers to squeeze the roasted garlic from the skin and add it directly to a high powered blender or food processor.

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Add to a shallow bowl that’s great for dipping then drizzle a bit of olive oil on top. 

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