American Baked Garlic Dip

Ingredients for 1 servings:

• 3 bulbs of garlic
• 1 tbsp olive oil
• 125 ml sour cream, plain or sour cream
• 60 ml mayonnaise
• 1 stalk spring onion(s), cleaned, cut into fine rings
• 1 tbsp red wine vinegar
• ½ tsp salt
• ¾ tsp black pepper
• some aluminum foil

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

Roasted Garlic Dip – excellent with meat, potatoes, shrimp and raw vegetables, makes approx. 375 ml

Preheat the oven to 150°C (bottom heat if possible, otherwise top/bottom heat). Cut 1/2 cm straight off the top of the garlic bulbs so that the cloves are slightly cut or nicked, but the bulb is still whole. Remove the loose outer skins from the bulbs. Brush a little olive oil on each bulb and then place the bulbs in the aluminum foil folded into small, matching trays. Place the trays on a baking sheet and place the tray in the oven. Bake the bulbs for 1 hour; they should be soft and nicely browned. Remove the tray from the oven and let the bulbs cool to room temperature. Then press the individual cloves out of the skins and place them in a bowl. Mix with a whisk. Add the sour cream, mayonnaise, spring onion, red wine vinegar, salt, and pepper and mix well. Chill the dip in the refrigerator for 4 hours to allow everything to combine. Then serve.