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.
Ingredients
- 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
Instructions
- Preheat oven to 400F.
- 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.
- 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%
