Our delicious roasted garlic dip is the perfect side condiment to a roasted chicken and salad for a light summer lunch or dinner or as an appetising addition to your entertaining grazing boards and platters. Serve with raw veggie sticks such as carrots, Lebanese cucumber and celery, and crackers versatile and light for summer. This recipe is a great choice for coeliac, gluten intolerant, low dairy and vegetarians.
Ingredients
1 whole head of garlic cut in half.
1 cup of lactose-free Greek yoghurt (or regular greek yoghurt)
Juice of a whole lemon
Handful of fresh mint chopped
1 Tablespoon of Glen Donald Estate extra virgin olive oil
Good quality salt and pepper to season
Method
Roast 1 whole garlic cut in half.
Drizzle with olive oil and caramelised Vinegar
Season with salt and pepper
Place on tray in the oven at 180 for 30 min or till softened.
Mix a cup of lactose-free Greek yoghurt with fresh mint, juice of a whole lemon, a tablespoon of olive oil and season with salt and pepper. Remove garlic from the oven, squeeze garlic into the yoghurt mix and blend to mix evenly.