Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Roasted Garlic Veggie Dip
A creamy cottage cheese and Parmesan dip loaded with sweet roasted garlic and herbs. Serve it cold with raw vegetables, or bake it with garlic-herb cheddar on top for a hot, bubbly version.
Ingredients
- 1 headgarlic, roasted · see roasting steps
- 16 ozcottage cheese · 1 container
- 1/2 cupmayonnaise
- 1 tspdried parsley · or fresh
- 1/4 tspdried oregano
- 1/4 tspdried thyme
- —black pepper · a few cracks
- 1/2 cupParmesan cheese · about
- 1/2 cupgarlic and herb cheddar cheese · plus more for topping; for the hot version
- —olive oil · for roasting the garlic
- —salt · for roasting the garlic
- —raw vegetables · for serving
Steps
- 1
Slice the head of garlic in half around the middle, exposing cloves on both sides — no need to peel it.
- 2
Place the halves on a sheet of aluminum foil, coat the exposed sides with plenty of olive oil and sprinkle with salt.
- 3
Crumple the foil into a ball, set it in a small oven-safe baking dish, and bake at 400°F for 30-45 minutes, until the cloves are soft and golden brown. Let it cool before handling.
- 4
Add the cottage cheese, mayo, parsley, oregano, thyme and black pepper to a large mixing bowl.
- 5
Grate in about 1/2 cup Parmesan cheese and mix until well combined.
- 6
Squeeze the roasted garlic cloves out of their husks and into the bowl.
- 7
Mix again, or blend if cottage cheese chunks bother you.
- 8
Serve cold with whatever raw veggies you want.
- 9
For the hot version: grate in about 1/2 cup garlic and herb cheddar cheese and mix well.
- 10
Spoon the dip into a small oven-safe dish and grate more cheese over the top.
- 11
Place on a cookie sheet and bake at 350°F for about 20 minutes, until hot and bubbling and the cheese has browned on top.
Creator's notes
Good hot or cold — the hot version bakes with garlic and herb cheddar on top.
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