Recipe first story later!
Garlic Dip
Ingredients
- 5 bulbs garlic you're gonna roast them so the full bulb is recommended
- 1 cup raw cashews
- olive oil for drizzling
- salt for sprinkling
- water for soaking
- foil
Instructions
- Prep the garlic for roasting by chopping just the top of the bulb to expose the cloves but leave them in their cozy home. Cuddle each bulb with foil and drizzle olive oil and sprinkle a touch of salt on each. Then close up the foil loosely. (There are lots of methods for roasting garlic and aluminum foil is sketchy for cooking so choose your method. You want roasted not raw garlic.)
- Put the foil packets in a pan or on a baking sheet and bake in a 400F degree oven for 30-60 min. About 45 is my sweet spot, the house is gonna smell good!
- Meanwhile, soak the cashews in just enough water to cover them.
- When the garlics are roasted and cooled off enough that you can touch them comfortably, squeeze them out into a blender with the cashews and blend until smooth. Add salt or oil if you want! That's it that's the dip!
“Must love garlic” comes along with dating me! This dip has the sweetness and magic of roasted garlic smoothed out by the cashews. You could adjust the amount of either roasted garlic or cashews depending on your taste. The roasting part is key because there’s a mellowness in a roasted garlic that raw garlic could never.
If you haven’t roasted garlic before, try a couple cloves squeezed out on a cracker or piece of toast! Delicious! It’s perfect for a sandwich spread or a dip.
Garnish the dip with crunchy maldon salt or some whole roasted garlic cloves. A drizzle of flavored olive oil? The sky is the limit make this your own!
P.S. If you’re starting to get sick please try some raw garlic on a piece of toast it really helps boost the immune system!
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