Sauce Spread Dips

The best garlic dip and the easiest is when you roast a whole head of garlic in either a garlic roaster or aluminum foil. Remove the outer layers of skin and cut off a slice on top to expose the garlic meat inside the paper jackets.

Drizzle some olive oil over the top of the garlic head, close up the aluminum foil into a tight pocket and bake the garlic at 425 for about an hour. Let cool and serve as is or remove the roasted garlic and mash. You will love this simple, savory and super snack so roast more than one garlic head; you will probably wish you had if you don’t.

If you prefer a dip with slight garlic flavor, but not as powerful as full-strength roasted garlic, try this easy dip.

Creamy garlic dip

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon grated or minced garlic

1/2 teaspoon garlic powder

1/2 teaspoon paprika

3 scallions sliced thinly on the diagonal

(Use all the white and some of the green)

Mix all ingredients in bowl and refrigerate for two hours before serving.

Roasted Garlic and White Bean Dip

This recipe makes a lot of dip, but it can be used as a dip with chips, pretzels or raw vegetables, or as a spread on crackers or Melba toast, or as a topping for cooked vegetables, potatoes and yams.

2 heads roasted garlic

3 tablespoons extra-virgin olive oil

2 cans white beans

4 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon Italian seasoning

1 teaspoon pepper

In a blender or a food processor, combine all the ingredients until the mixture is soft and very creamy.

This mixture is also amazing on a wrap if you place roasted vegetables on a layer of the garlic spread and top it off with thin strips of cooked chicken and thin slices of avocados.

Smear this dip on Italian bread and put it under the broiler to let the cheese brown. You’ll love it.

Roasted Garlic Blue Cheese Dip

3/4 cups olive oil

4 garlic cloves minced

1/4 cup fresh lemon juice

4 ounces blue cheese

1 cup sour cream

Salt and pepper to taste

In a small pot on low, put 3/4 cups olive oil and 4 garlic cloves which have been minced or grated into the oil. Let the garlic oil simmer for 5 minutes until the garlic is slightly colored but not browned. Let cool.

In a bowl, mix 1/4 cup lemon juice, 4 ounces of blue cheese, 1 cup of sour cream, salt and pepper. Mix in the cooled roasted garlic oil and stir until well blended. Chill for two hours before serving.