Warm Gruyère Garlic Thyme Dip (Print Version)
# Ingredients:
→ Dip Base
01 -
1 head of garlic
02 -
1 teaspoon olive oil or avocado oil
03 -
8 ounces sour cream, at room temperature
04 -
2 ounces cream cheese
05 -
2 ounces gruyère, finely grated
06 -
1/8 teaspoon salt
07 -
1/4 teaspoon freshly cracked black pepper
08 -
1 teaspoon fresh thyme leaves
09 -
2 tablespoons gruyère, for topping
→ Garnish
10 -
1 tablespoon minced parsley
→ Serving Suggestions
11 -
Crudités, crackers, crusty bread, etc.
# Instructions:
01 -
Preheat oven to 350°F. Chop the very top off of the head of garlic. Place on a baking sheet and drizzle with olive or avocado oil. Roast in the oven for 45 minutes until cloves are golden and soft.
02 -
Allow garlic to cool for about 15 minutes until safe to handle. Squeeze garlic cloves into a medium-sized mixing bowl, discarding the garlic papers. Mash garlic.
03 -
Add sour cream, cream cheese, 2 ounces of gruyère, salt, black pepper, and thyme to the bowl with mashed garlic. Mix with a fork until well combined.
04 -
Spread the cheese mixture in a ramekin or cocotte dish, leaving at least 1/4-inch of extra space to avoid bubbling over. Top with remaining 2 tablespoons of gruyère.
05 -
Place in oven and bake at 350°F for 20-25 minutes until the cheese is bubbling and starting to brown in spots on the top.
06 -
Remove from oven and allow to cool for 10 minutes. Sprinkle with minced parsley before serving with crudités, crackers, or crusty bread.
07 -
Use leftovers as a cold spread for toast or sandwiches, or reheat in the microwave in 30-second intervals or in the oven until warmed through.
# Notes:
01 -
Ensure the garlic is roasted fully to achieve the best flavor.
02 -
Do not overfill the ramekin to prevent bubbling over.
03 -
Unused portions can be refrigerated and reheated for future servings.