Roasted Garlic Dip with Chives - a sour cream-based dip with sweet, roasted garlic and fresh chives. So easy, so full of flavor, and perfect for your game day party or movie night munching.
Roasted Garlic and Chive Dip
We're a football fanatic household, so we get very excited about Super Bowl Sunday! But we all know Super Bowl Sunday isn't all about football - the food also gets top billing. It's one of those days that is defined by a spread of appetizers and snacks... and noshing all day long is just expected. My favorite kind of day!
Chips and dip are a classic go-to. Dips are so fun and easy to make and the flavor combinations are limitless. This roasted garlic dip blends sour cream with a whole head of roasted garlic and lots of chopped chives. If you love garlic, you will LOVE this dip.
Roasted garlic dip comes together with just a handful of ingredients.
- sour cream
- head of garlic
- fresh chives
- salt and pepper
Tips for making Roasted Garlic dip
- Roast the garlic - remove the loose, outer papery skins from the head of garlic. Slice a thin layer (¼ inch) off of the top of the garlic, exposing the cloves. The whole head of garlic should remain intact. Drizzle 1-2 teaspoons of olive oil over the cut surface. Wrap the head of garlic in foil and roast in a 400-degree oven for 45-60 minutes. The roasting time will depend on the size of the garlic head. Start checking the garlic for doneness after 40 minutes and continue roasting until soft and golden brown.
- Once cool enough to handle, squeeze the roasted garlic from the skins. Chop and add to the sour cream. The sour cream provides a light, creamy base that lets the roasted garlic shine.
- Add chopped fresh chives. I recommend fresh chives for this recipe for their flavor and bright color. Save some extra for garnishing.
- Stir in a splash of white wine vinegar. Don't skip the vinegar - it adds acidity and really rounds out the flavors in this dip. I used Pinot Grigio white wine vinegar in this dip.
- Add seasonings. The dip needs salt and pepper - I like white pepper because I didn't want to see the black specks in the dip.
- Refrigerate the dip overnight to allow time for the flavors to bloom and blend. Resist the urge to grab a bag of chips and dig in. This roasted garlic dip has tons of flavor and making it a day ahead of time allows this flavor to shine.
Roasted garlic dip doesn't need to be reserved for Super Bowl watching only. This is a delicious any-time-you-have-a snack-attack snack. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see what you are snacking on.
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Roasted Garlic and Chive Dip
- 1 head garlic
- 1-2 teaspoons olive oil
- 2 cups sour cream
- 3 tablespoons chopped fresh chives plus extra for garnishing
- 1 teaspoon white wine vinegar
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- Preheat the oven to 400 degrees.
- Remove the loose, outer papery skins from the head of garlic. Slice a thin layer (¼ inch) off of the top of the garlic, exposing the cloves. The whole head of garlic should remain intact. Drizzle 1-2 teaspoons of olive oil over the cut surface. Wrap the head of garlic in foil and roast in a 400-degree oven for 45-60 minutes. Start checking the garlic for doneness after 40 minutes and continue roasting until soft and golden brown. (When squeezed, the cloves should easily come out of the skins.)
- Add the sour cream to a mixing bowl. Once the garlic is cool enough to handle, squeeze the roasted garlic from the skins. Chop and add to the sour cream. Add chopped fresh chives. Stir in the white wine vinegar and add the salt and pepper.
- Refrigerate the dip overnight. Serve with potato chips, pretzels, or crudites. Refrigerate leftovers for up to 5 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.