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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 30 |
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I made this dip up in desperation with what I had on hand. Turns out, I've been asked for the recipe and requested to make it for all family parties in the future. I'd call that a success! Preparation time includes one hour to roast garlic and cooking time indicates time to chill the dip before serving. Ingredients:
16 ounces sour cream |
8 ounces cream cheese, softened |
2 tablespoons butter |
2 dashes tabasco sauce |
2 dashes worcestershire sauce |
1 teaspoon basil |
1 teaspoon salt |
2 green onions, chopped fine |
1/4 cup sun-dried tomato, chopped fine |
4 garlic cloves |
Directions:
1. After chopping the sundried tomatoes, place in a bowl and cover with water to soften while you continue with the recipe.
2. Roast garlic by cutting the top off of a whole head, then drizzle with olive oil and salt. Place in 400F oven and allow to roast for about an hour.
3. In mixer, place sour cream, cream cheese and butter. Cream with wire whisk.
4. Add tobasco, Worcestershire, basil and salt.
5. When garlic is done, squeeze out 4 cloves (or more to taste) into mixing bowl and whip into your cream cheese blend.
6. Drain sundried tomatoes. Add tomatoes and green onions to mixing bowl and gently fold in with spatula.
7. Chill for at least an hour before serving for best flavor.
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