I had a great night’s sleep and I suspect it is largely due to the incredible “Garlic themed” dinner Megan and I hosted lady night. Eleven friends stopped by to partake in the collection of garlic dishes (everyone had to bring something), and supplemented by green tea, imported Tazo chai from Canada (mmmmmm) and good conversation, it was a great night had by all.
I made a garlic dip, which I thought I would share because it was delicious!!!! My friend Jessica makes a great one, and I sort of used that as a jumping point, but because the ingredients were not available (I had to use marinated artichokes for example, instead of just regular canned ones), and because I wanted to be a bit healthier (there’s a lot of cheese and mayo in the I finial recipe), I changed it up a bit. Enjoy, D I did, with my Lebanese, Iraqi, Kiwi, Persian, and Canadian friends!!!
4 entire heads of garlic
One whole yellow onion
One small container of ricotta cheese
1/4 cup fresh cream (or sour cream for Canadians)
1 1/5 cups of spinach
Salt and pepper to taste
Slit a hole in the onion and drizzle in some olive oil. Leave skin on. Cut the heads of the garlic off and drizzle oil on them, too.
Roast the garlic and the onion (in its skin) together in a Pyrex dish until browned (about 35-40 minutes). Usually at 350-375 in the oven.
When done, remove skins and put them both in a blender or food processor. Then, toss the fresh spinach in some water and roast in the same pan as the onion and garlic until wilted. Add to the blender.
Add the ricotta cheese and blend until everything is at a dip-like consistency. Add only enough fresh cream to make it smooth. Salt and pepper to taste and enjoy!!!!! 🙂