Creamy Garlic and Herb Dip
This creamy garlic and herb dip is rich, smooth, and bursting with flavor — the kind of dip you’ll find yourself making on repeat.
Servings: 8
Ingredients
Garlic confit
- 1 bulb garlic
- 1 cup olive oil extra virgin
- 2 rosemary sprigs optional
- 1 teaspoon salt optional
Herb oil
- 2 tablespoon chives finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon tarragon finely chopped
- ½ tablespoon rosemary finely chopped
- ½ teaspoon chili flakes optional
- ½ cup olives sliced
- 1 tablespoon balsamic glaze
- ¼ cup olive oil
Dip
- 15 garlic confit cloves or 2 raw cloves
- 7 ounces cream cheese
- ½ cup parmesan cheese grated
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
- salt and pepper
Serve
- potato chips
Instructions
Garlic confit
- Preheat: Preheat the oven to 120°C/ 250°F
- Prep garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Bake garlic: Place the garlic cloves, rosemary sprigs and salt into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour.
Herb oil
- Mix: Combine all ingredients into a bowl and mix until well combined.
Dip
- Blend: Add all ingredients to a blender and blend until well combined and smooth.
Serve
- Assemble: Spread the dip into a shallow boil and drizzle the herb oil over the top. Garnish with extra garlic confit cloves. Serve immediately with potato chips on the side.
Notes
- Garlic: You can use raw garlic to save on time but just remember, raw garlic has a much stronger bite. Garlic confit gives you that smooth, sweet garlic flavor without overpowering the dip. If you choose to use raw garlic, use 2 cloves.
- Olive oil: Use the oil the garlic cooked in for that extra garlicky flavour
- Herbs: You can add or omit any herbs you like to suit your personal taste
