Creamy garlic dip using our rosemary, black pepper and bay leaf oil- perfect for spreading on toasted sourdough bread
FOR THE ROASTED GARLIC
- 1 head of garlic, halved
- 2 tsp olive oil
FOR THE OLIVE OIL DIP
- 1/4 cup olive oil
- 1/4 cup Rosemary Bay Oil
- 2 tsp lemon juice
- 2 tsp dried herbs (thyme, sage)
- 2 tsp chili flakes
- salt & pepper | to taste
- bread | for dipping
Preheat oven to 400°F.
Place the halves of garlic on a piece of foil & drizzle with oil & salt.
Bake for 30 minutes & then remove from oven. Cool for 15 minutes.
Squeeze the roasted garlic out of the skin & mash into a bowl.
Add oils, herbs, spices, lemon juice, & salt & pepper.
Mix well & serve with fresh bread.