Gruyère Garlic & Thyme Dip (Print Version)
# Ingredients:
01 -
1 head of garlic
02 -
1 teaspoon olive oil or avocado oil
03 -
8 ounces sour cream, at room temperature
04 -
2 ounces cream cheese
05 -
2 ounces gruyère, finely grated, plus 2 tablespoons for topping
06 -
1/8 teaspoon salt
07 -
1/4 teaspoon freshly cracked black pepper
08 -
1 teaspoon fresh thyme leaves
09 -
1 tablespoon minced parsley, for garnish
10 -
For serving: crudités, crackers, or crusty bread
# Instructions:
01 -
Preheat oven to 350°F. Chop the top off of the head of garlic. Place on a baking sheet, drizzle with olive or avocado oil, and roast for 45 minutes until cloves are golden and soft.
02 -
Allow garlic to cool until safe to handle, about 15 minutes. Squeeze garlic cloves into a medium-sized mixing bowl and discard the garlic papers. Mash the garlic.
03 -
Add sour cream, cream cheese, 2 ounces gruyère, salt, black pepper, and thyme into the bowl with mashed garlic. Mix with a fork until well combined.
04 -
Spread the cheese mixture in a ramekin or cocotte dish, leaving at least 1/4-inch of space at the top to prevent overflowing. Top with remaining 2 tablespoons of gruyère.
05 -
Place the dish in the oven and bake for 20-25 minutes, until the cheese is bubbling and just starting to brown on top. Remove from oven and allow to cool for 10 minutes.
06 -
Sprinkle minced parsley on top and serve with crudités, crackers, or crusty bread.
07 -
Store leftovers in the refrigerator. Eat cold as a spread on toast or sandwiches, or reheat in the microwave in 30-second intervals or in the oven until warmed through.
# Notes:
01 -
To enhance flavor, allow the dip to rest for a few minutes after baking before serving.