Summer time is the time of entertaining. It seems that almost every weekend someone is having a get together, and you are bringing a dish to share. I love getting to hang out with friends, relax, and enjoy good food. But sometimes, I struggle with what to bring. I don’t want to bring the same thing all of the time, so I try to mix it up. Plus, I want it to be quick and easy! I know, I am kind of picky aren’t I?
I think that dips can be a great thing to make for a party, and they are easy to change. We have always been known for our salsa recipes in the past. Ever since we got married (even before, actually), we have had a garden. Tomatoes and hot peppers have been something that we always grow a large amount of. We like to freeze and sometimes can salsa to have year round. So bringing salsa to get togethers, is kind of something we have a reputation for. Obviously, not a bad thing, but I am trying to change that! Crab Rangoon Dip, Roasted Shallots & Garlic Dip, Artichoke Jalapeno Dip, and many others here on the blog….see I am trying to branch out!
I am kind of obsessed with roasted garlic lately, so when I saw this recipe I knew I had to make it immediately. I used Stonyfield Greek yogurt for the base, so it is even on the healthy side! If I can have roasted garlic, in a creamy dip, and not have to feel guilty about eating it, I am going to say that is a good day. And you want to know something else? This dip was ready in just about 15 minutes, and that includs roasting the garlic! My husband added a little Sriracha to his for a little heat, so if you like it spicy I suggest you try that! Serve with cut up veggies, pita chips, or even cubes of bread and everyone will love it. Just be prepared, you might have to make more!
- ½ cup garlic cloves, unpeeled
- ½ cup plain Greek Yogurt (I used Stonyfield)
- ½ cup sour cream (light)
- 2 Tbls fresh chives, finely chopped
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp Sriracha (optional)
- Heat a large non-stick skillet over medium heat. Place the unpeeled garlic in a single layer in the pan, and cover. Cook for 8-10 minutes, shaking the pan occasionally. Once you can pierce the garlic with a fork remove from heat. Let cool slightly.
- Squeeze the garlic from their skins, and place in a mini food processor. Process until smooth.
- In a bowl stir together yogurt, sour cream, salt pepper and chives. Add in the smooth roasted garlic.
- If you want to add a little heat mix in the Sriracha.
- Store in the fridge until ready to serve.
I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.