Goat Cheese and Roasted Garlic Dip

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 cups
  • Prep: 10 mins
  • Cook: 60 mins

Use Montrachet or whatever soft, creamy goat cheese you prefer. For the best taste, refrigerate overnight before serving.


2-- heads garlic
7ounces soft goat cheese, divided
1/2cup light sour cream
6tablespoons light mayonnaise
2tablespoons 2% reduced-fat milk
1/4cup chopped chives
1/2teaspoon salt
1/4teaspoon coarsely ground black pepper


  1. Preheat oven to 400F.
  2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
  3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0
  • Fat 21g
  • Saturated Fat 11g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 5g
  • Cholesterol 40mg
  • Sodium 650mg
  • Potassium 115mg
  • Carbohydrate 6g
  • Fiber 0g
  • Sugars 2g
  • Protein 11g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 6%