Calling all of you garlic lovers. You must try this Roasted Garlic Dip. Creamy, flavorful, and super easy to make. Pair this dip with veggies, crackers, or chips.



1 large head of garlic, about 9 cloves 

1 teaspoon of oil, I used avocado oil

½ cup Forager Project Unsweetened Pain Cashewmilk Yogurt

1/2 cup Forager Project Sour Cream 

1 tablespoon green onion, chopped

1 lemon, seeded and juiced 

Salt and pepper to taste


Preheat your oven to 375º F. 

Peel and remove the papery layers of the garlic. Cut ½ inch of the top of the garlic. 

Place the garlic cut side up on a sheet of foil. Drizzle with oil and wrap with foil covering the entire head of garlic. Place the garlic on a baking sheet. Bake for 45-60 minutes or until the cloves are roasted and soft. 

Let the garlic cool and remove the roasted garlic from its skins. Place the roasted garlic in a medium bowl. 

Using a fork, mash the garlic into a paste. Combine the rest of the ingredients in the bowl with the garlic paste. Mix until smooth and creamy. Taste dip and add additional seasoning (salt and pepper). 

Garnish with additional chopped green onions. Pair with fresh veggies, chips, or crackers.


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