Creamy Roasted Garlic Dip
A creamy vegan garlic dip with gently cooked garlic, sesame seeds and fresh parsley. Serve it with bread, crackers or crunchy vegetables. The garlic is softened in a small pot on the stove, so no oven is needed.
Servings 4 servings
Calories 340kcal
Cost $5
Equipment
- 1 small pot
- 1 Mixing bowl
- 1 Fork
- 1 serving dish
Ingredients
- 8-12 cloves whole garlic (peeled)
- 2 tbsp sesame seeds
- 80 ml olive oil
- 200 g vegan cream cheese
- 30 g fresh parsley (finely chopped)
- ¼ tsp salt (or to taste)
- ¼ tsp red pepper flakes (optional, for garnish)
Instructions
- Cook the garlic: Put the peeled garlic, olive oil and sesame seeds in a small pot. Cook over low heat, stirring occasionally, until the cloves are soft enough to mash and lightly golden, about 10–15 minutes. Larger cloves may take longer; reduce the heat if the garlic or seeds brown before the cloves soften.
- Cool: Remove the pot from the heat and let the garlic and oil cool until no longer hot. Set aside 1–2 teaspoons of the garlic oil for the topping.
- Mash and mix: Transfer the softened garlic and sesame seeds to a bowl with the vegan cream cheese. Mash the garlic with a fork and stir together. Add the cooled cooking oil gradually, only as much as needed for a creamy, spreadable texture.
- Season: Stir in the finely chopped parsley and salt. Taste before adding extra salt, as vegan cream cheese varies in saltiness.
- Finish: Spread the dip onto a serving plate. Drizzle with the reserved garlic oil and sprinkle with the optional red pepper flakes.
- Serve: Enjoy with toasted bread, crackers or fresh vegetables. Refrigerate leftovers promptly in a covered container and use within 3 days.
Notes
Texture: Cool the garlic and oil before mixing. Add the cooking oil gradually; you may not need it all, depending on your vegan cream cheese.
Timing: Larger garlic cloves can take longer than 15 minutes. Keep the heat low and cook until they crush easily.
Storage: Refrigerate the dip promptly and use within 3 days. Refrigerate any leftover garlic or garlic oil at 40°F (4°C) or below for no more than 4 days, or freeze. Count from the day the garlic was cooked; do not store garlic in oil at room temperature.
Nutrition: The calorie figure is an approximate estimate for one-quarter of the batch, including all the cooking oil and excluding bread or other accompaniments. It varies with the cream cheese brand and how much oil you use.
Nutrition
Calories: 340kcal