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Roasted Garlic-Parmesan Dip

Active Time: 10 minutes
Total Time: 1 hour 10 minutes plus chilling
Serves: 24


3 whole heads garlic
4 teaspoons Schnucks extra virgin olive oil, divided
1 small lemon
1-1/4 cups Schnucks sour cream
1 cup Schnucks real mayonnaise
3/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves plus additional for garnish (optional)
1/4 teaspoon salt

1. . Preheat oven to 350°F. Slice 1/4 inch off top of each head of garlic. Place garlic, cut side up, in center of 18-inch square sheet aluminum foil; drizzle with 2 teaspoons oil. Loosely wrap garlic in foil and seal tightly. Place directly on oven rack and roast 1 hour. When cool enough to handle, squeeze pulp from individual garlic cloves into small bowl.

2. . From lemon, squeeze 2 tablespoons juice. In food processor with knife blade attached, purée sour cream, mayonnaise, cheese, thyme, salt, garlic and lemon juice until mixture is smooth, scraping bowl occasionally with rubber spatula. Transfer to serving bowl; cover and refrigerate at least 2 hours or up to 3 days. Makes about 3 cups.

3. . To serve, drizzle with remaining oil and sprinkle with thyme leaves, if desired. Serve with crackers or toasted baguette slices.


Each 2 tablespoons: about 103 calories, 13 g total fat (9 g saturated), 12 mg cholesterol, 141 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugars, 1 g protein