Roasted garlic, sour cream, rosemary, and cheese dip. Serve with toasted baguette slices, whole wheat crackers, or bagel chips for an easy appetizer that won't disappoint!
- 8 cloves roasted garlic
- 1/3 cup light sour cream
- 1 tsp. dried rosemary
- 2 cups (8-oz.) Sargento® ChefStyle Sharp Cheddar Shredded Cheese
- Toasted baguette slices, whole wheat crackers or bagel chips
- Endive spears and hollowed-out large cherry tomatoes
Place garlic cloves in food processor; process 10 seconds or until finely chopped. Add sour cream and rosemary; process 10 seconds. Add Sargento® Fine Cut Shredded Sharp Cheddar Cheese; process 10 seconds, scraping sides of bowl once.
Serve as spread for toast or as a filling for endive spears and cherry tomatoes or cover and chill up to 2 days.
Substitution: Sargento® Fancy Sharp Cheddar Shredded Cheese may be used in place of Sargento® ChefStyle Sharp Cheddar Shredded Cheese.
Note: Look for bottled roasted garlic cloves in your supermarket produce section. Two teaspoons of bottled minced roasted garlic may be substituted. If they are not available, make your own roasted garlic: Cut off the top 1/4 of a whole head of garlic, exposing the cloves, but leaving on the papery skin. Place on a small sheet of aluminum foil. Drizzle 2 teaspoons olive oil or rosemary flavored olive oil over the garlic. Wrap tightly in foil and bake in a 400 degree oven 45 minutes or until tender. Cool; squeeze cooked garlic cloves from their skins.