Black Garlic Dip
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Ingredients:
- 1 x Korean black garlic bulb
- 4 Tbsp. sour cream
- 2 Tbsp. olive oil
- 1 Tbsp. shallots, minced
- 8 oz. cream cheese
- 1/2 cup toasted walnuts, chopped
- pinch of salt
Directions:
In a small blender, combine half the peeled cloves of black garlic, sour cream, and olive oil until smooth. With a knife, mince the remaining black garlic. In a bowl combine all ingredients, except for walnuts, until smooth. Fold in walnuts. Chill in refrigerator for 24 hours to let flavors meld.
Serving Suggestions:
Serve with vegetables or crackers.
Yields:
1 1/2 cupsThanks to:
Brenda Rumery, Savory Spice Shop manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.