Roasted garlic dip with vegetable platter

Name: Roasted garlic dip with vegetable platter
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings choose from boiled new potato or globe artichokes, lightly cooked asparagus; 6 servings raw or lightly cooked baby carrot, cooked baby beetroot; 250 grams 9-10oz soft cheese, such as soft goats cheese, ricotta or Philadelphia; 1 slice or pepper, wedges or raw fennel or celery; 4 large heads green garlic; 2 larges green garlic cloves, thinly sliced; 2 Tbsps chopped fresh herbs - mixture of parsley, tarragon and chives is nice; 6 servings tiny raw broad bean, young radishes; 6 servings a little milk if necessary; 6 Tbsps about olive oil; 3 sprigs few fresh thyme

Roasted garlic dip with vegetable platter is Head to the store and pick up fennel, a little milk if necessary, cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Heat the oven to 190C/gas 5/fan 170C.

Equipment you will use

Oven

Cut aslice off the top of each head of garlic and place onfoil. Spoon over 4 tbsp of the oil, tuck in the thymeand wrap. Season with salt and pepper and bake forup to 1 hour – until the garlic is very soft. Cool.Beat the cheese in a bowl until smooth. Squeezethe roasted garlic out of its skin into the cheese andmash with a fork until smoothish. Beat insufficient oil and/or milk to get a good dippingconsistency. Beat in the herbs and season to taste –add a squeeze of lemon too, if necessary.

Ingredients you will need

Salt And Pepper