Dip with baked garlic

Ingredients for 4 servings:

• 3 bulbs of garlic
• 3 tbsp olive oil
• Salt
• 1 cup sour cream
• 6 tbsp mayonnaise
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very tasty – fine roasted taste

Preheat the oven to 200°C. Remove the garlic cloves from the bulbs, but don’t peel them (just remove the very dry leaves). Pour the olive oil into a small baking dish (I even use just the lid of a baking dish), add the garlic cloves, and mix well with the olive oil using your hands. Bake in the middle rack of the oven for about 20 minutes. Turn them over once or twice during this time. You don’t need to turn each clove individually—just turn them over with a spatula or similar tool as best you can. Do this quickly so that as much heat is not lost. After baking, the garlic cloves should be soft on the inside. Remove them and let them cool slightly. Now peel the garlic cloves and mash them well on a board with a fork. You can also sprinkle a little salt on the mixture. Some garlic cloves may have hardened on the outside—they were in the oven too long. Chop them up as best you can with a knife. It doesn’t matter if you bite into a few pieces in the dip. It’s just that garlic that’s baked for too long tends to become a bit bitter, so make sure you take it out in time. Put the cooled garlic mixture in a bowl, add the sour cream and mayonnaise, mix well with a fork, and season with salt and paprika. If you have the time, let it sit in the fridge for a while. It goes well with grilled steak and all kinds of meat, of course, but also with grilled vegetable skewers, shrimp with garlic and chili, or fish dishes. We also like to eat this dip simply with baked potato wedges with garlic and rosemary – I’ve also posted the recipe for that.