If you checked out my blog on Tuesday, I think it’s pretty
obvious that really in to roasted garlic right now. I’ve been
roasting it like crazy lately. It’s just so damn good that way
and it goes on EVERYTHING. Rub it on chicken, on steak, on veggies,
put it in a soup, a dip – do whatever you please with it. And it
will always respect your choices. The only problem you may have is
burping up garlic all day, which isn’t the worst thing.

PaleOMG Roasted Garlic Dip

You know what is the worst though? Daylight savings. Why are
Arizona and Hawaii the only two places that don’t do daylight
savings? And why don’t I live in those two places? Why do we even
have daylight savings, especially in March? In most places in the
US, it’s still snowing like a MF. So having more daylight at
night really does nothing for us. You know what it does do for us?
It makes getting up early really effing hard…and that’s coming
from a person who has always been an early riser. I wake up hyper.
It’s so annoying. But in the last few days, my body has felt like
a dead rock. And I’m NOT in to it.

I guess it could also have to do with the whole bomb cyclone
that decided to blow through Denver yesterday. The thing about
Colorado is that the meteorologists are wrong 95% of the time, so
when they said that we were about to go through some sort of psycho
wind blizzard, I didn’t believe them. Well thankfully I work from
home because it was a sh*tstorm yesterday. The wind blew in so fast
so there was barely any visibility on the roads, the airport shut
down, all businesses shut down, all the power was out everywhere.
It was a mess. But THANKFULLY, we had daylight savings on our side
so we could sit inside and watch the storm longer. Thank the lord
for that.

I obviously need a good workout and some endorphins. You know
what I also need? This dip. And some Thai food. Ever since I ate my
face off in Khao Soi curry in Santa Barbara, I’ve been craving
it. And since I don’t live in Santa Barbara, I’ll be on the
hunt for it this weekend in Denver. Curry changes lives,

PaleOMG Roasted Garlic Dip

Roasted Garlic Dip
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Serves 4-5

  • 3 heads of garlic 
  • 1 5-ounce container of dairy-free
    greek yogurt (I used Kite Hill brand)
  • 4 ounces dairy-free cream
    cheese (I used Kite Hill brand)
  • 1 tablespoon minced shallot
  • 1 tablespoon
    olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh dill
  • 1/2-1 teaspoon salt
  • black pepper, to taste
  • pinch of

  1. Preheat the oven to 400 degrees
    F. Slice off the top each head of garlic to expose the cloves
    inside. Place the garlic on a piece of foil then drizzle with about
    a tablespoon of olive oil on each and wrap the
    foil around the garlic bulb. Roast until cloves are lightly
    browned and tender, about 35-40 minutes.
  2. Use a knife to remove all the
    cloves of garlic and place in a
    food processor
    along with all the other ingredients. Blend for
    a couple minutes until completely smooth and combined. Serve dip
    with sliced veggies and gluten-free crackers.

by juli

0.0 rating

PaleOMG Roasted Garlic Dip

PaleOMG Roasted Garlic Dip


You May Also Like:

PaleOMG Caramelized Onion Bacon Cream Cheese Dip

Onion Bacon Cream Cheese Dip

PaleOMG Dill Pickle Dip

Pickle Dip


Click Here To
Get All My PaleOMG Recipes Into Your Meal Planner With
Real Plans

PaleOMG + Real Plans

This post contains some affiliate links and I may be
compensated, but all opinions are my own. This compensation helps
with expenses to keep this blog up and running! Thank you for all
your support!

The post Roasted Garlic Dip
appeared first on PaleOMG – Paleo