Get the Recipe:
Creamy Black Garlic Dip
Black garlic adds a sweet, umami-rich flavor to this creamy garlic dip, while a sizzle of red pepper flakes and chopped scallions at the end adds a gentle heat. Serve with your favorite crackers for an easy party appetizer any time of year.
Ingredients
For the dip:
- 2 cups full-fat sour cream, see notes
- 6 cloves black garlic, mashed
- ¼ cup chopped parsley
- 1 Tbsp fresh lemon juice
- ½ tsp salt
For the scallion sizzle:
- 2 Tbsp olive oil
- 2 Tbsp chopped scallion
- ½ tsp red pepper flakes
Equipment
Instructions
- Add the sour cream and black garlic to a food processor or blender and process until smooth. Stir in the parsley, lemon juice, and salt until well combined.2 cups full-fat sour cream, 6 cloves black garlic, ¼ cup chopped parsley, 1 Tbsp fresh lemon juice, ½ tsp salt
- Transfer the dip into a shallow bowl and use a spatula to create a swoop across the top.
- Heat the olive oil in a sauté pan over medium-high heat. Add the scallions and red pepper flakes and cook, stirring or swirling the pan often, until they just start to sizzle. (This will not take long!)2 Tbsp olive oil, 2 Tbsp chopped scallion, ½ tsp red pepper flakes
- Pour the sizzled scallions and pepper flakes over the dip.
- Serve immediately with crackers.
Notes
Ingredients
- Any full-fat dairy will work as the base of this garlic dip. Crème fraîche, yogurt, sour cream, labneh, or any mix of these are great options. For a thicker dip, use labneh or strained yogurt as the base.
- If you cannot find black garlic, roasted garlic or confit garlic can be used for a slightly different flavor profile.
Make ahead
- The dip can be made up to a day ahead of time. Store in an airtight container in the refrigerator. Just before serving, transfer to a bowl and make the sizzle.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Serving: 0.25cup
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.