Ingredients
Scale
- 1 whole head garlic
- 225 g (8 oz) soft goat cheese (room temperature)
- 225 g (1 cup) cream cheese, softened
- 60 ml (¼ cup) sour cream
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Sliced baguette, pita, crackers or raw vegetables, for dipping
Instructions
- Heat the oven to 200°C (400°F).
- Trim the top off the garlic bulb so the tips of the cloves are exposed. Place the bulb on a sheet of foil, drizzle with 1 tablespoon olive oil, wrap tightly and set on a baking tray.
- Roast the garlic for about 30–35 minutes, until the cloves are very soft and lightly browned. Remove from the oven and let the bulb cool enough to handle.
- Meanwhile, put the goat cheese, cream cheese and sour cream into a medium bowl. Add the remaining 1 tablespoon olive oil.
- Squeeze the softened garlic cloves out of their skins and mash them lightly with a fork; add the garlic paste to the cheese mixture.
- Fold in the thyme and season with salt and pepper. Taste and adjust seasoning.
- For an ultra-smooth texture, pulse the mixture in a food processor or beat with an electric mixer until fully blended and creamy. If you prefer a rustic dip, stir everything by hand so you keep little bits of garlic.
- Spoon the dip into a shallow serving dish, smooth the surface, and finish with a drizzle of olive oil and a few extra thyme leaves if you like.
- Serve warm (briefly heat in a 160°C/325°F oven for 8–10 minutes) or at room temperature alongside bread and vegetables.
Notes
- Roast gently: watch the garlic near the end so it caramelizes but doesn’t burn.
- Make ahead: the dip keeps covered in the fridge for up to 3 days — bring to room temp or warm briefly before serving.
- Variations: stir in a pinch of smoked paprika, a splash of lemon juice for brightness, or chopped chives for a fresher finish.
Nutrition
- Calories: 210 kcal
- Fat: 18g
- Protein: 6g