- This topic has 0 replies, 2 voices, and was last updated September 24, 2008 at 2:40 am by .
- September 4, 2008 at 3:15 pm #262475
By Linda Larsen, About.com
There are two heads (yes, entire heads) of garlic in this dip! (That’s why it’s called Dragon’s Breath). But I assure you, when garlic is roasted, it becomes sweet and nutty.
This is one of the most popular dips I have ever served.
* 2 heads garlic
* 1 Tbsp. olive oil
* 8 oz. Brie cheese
* 1/2 tsp.
* dash white pepper
Preheat oven to 350 degrees. Cut top 1/2″ off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact.
Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle.
Squeeze each head to remove the soft roasted cloves.
In a food processer, process Brie cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
- September 24, 2008 at 2:40 am #398690
This sounds like a really good dip. Told hubby about it cause he could live off of garlic. He will be working on this recipe this weekend.
Dips are so expensive in the stores. Love making my own.
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