My Legal Writing class had a head-to-head review last week in which the losing team had to provide snacks for the rest of the class. We were on the “losing” team. I say “losing” because the professor confided in us that our answer wasn’t wrong, she just had to cut us off because our fierce competitive nature was taking up far too much class time. Anyway, I wanted to bring something that I could serve cold since we only have three microwaves in the whole school and I didn’t feel like hovering over a crock pot while on break between classes.
This was super, super easy to make and really delicious. It was so good that I’m going to make another batch for a family get-away this weekend. It was rich and delicious and included a lot of my favorite flavors. You’d have to be a complete freak of nature not to love a good, cheese-laden dip, and this is definitely a REALLY good, cheese-laden dip. It tastes surprisingly light in spite of that, so no matter how you cut it … you’d kind of have to be a weirdo not to like this.
Sun-Dried Tomato, Roasted Garlic, and Kalamata Olive Dip
Adapted from Noble Pig
1 head garlic
Kosher salt and freshly cracked black pepper
1 tbs. olive oil
3/4 cup sun-dried tomatoes packed in oil, drained and chopped, plus more for garnish
4 oz. goat cheese, softened
4 oz. cream cheese, softened
1/4 cup pitted kalamata olives, finely chopped
Curly leaf parsley, to garnish
Preheat oven to 400º.
Cut top 1/4″ off of bulb of garlic. Place on 12″ sheet of tinfoil and drizzle with olive oil. Season with kosher salt and freshly cracked black pepper. Roast 45 minutes to an hour until garlic cloves are deep golden brown and soft. Carefully remove from foil and let cool 10-15 minutes until easily handled.
Remove garlic cloves by squeezing base of each clove. Don’t eat them all (sometimes I need to remind myself of this step so I thought I would include it for your benefit). Place in food processor. Add sun-dried tomatoes, cream cheese, and goat cheese. Process in 2 second bursts until blended. Alternatively, mince sun-dried tomatoes and roasted garlic, then place all ingredients in a large bowl and blend with hand mixer until blended.
Fold in olives. If you are using a hand mixer, it’s okay to add them with the other ingredients. Taste and season with kosher salt and freshly cracked black pepper to taste. Refrigerate until ready to serve (overnight is best, it allows the flavors to meld). Garnish with extra sun-dried tomatoes and curly leaf parsley. Serve cold with crackers, chips, or crudités (I served it with garlic-flavored bagel chips).