Description
This dip is doubly creamy with the roasted garlic and soft goat cheese! The leeks add a subtle freshness.
Ingredients
- 2 heads Garlic, Roasted (see Instructions)
- Olive Oil, To Drizzle On Garlic
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Plain Greek Yogurt
- 3 ounces, weight Goat Cheese, Sofeend
- ¼ cups Leeks, Sliced
- ½ cups Parmesan Cheese, Grated
- 2 teaspoons Lemon Juice
- ⅛ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Preheat oven to 400ºF. Peel outer layers of garlic without separating cloves. Cut about ½ inch off the top of the cloves so that the cloves are exposed. Place garlic heads on aluminum foil, drizzle with olive oil and seal. Place on a baking sheet and roast for 30-35 minutes or until soft. Allow garlic to cool for easier handling. When cool, remove peel from garlic.
In a food processor, combine cream cheese, yogurt, and goat cheese and garlic. Process until smooth. Add leeks, Parmesan, lemon juice, salt and pepper. Mix until incorporated. Chill until ready to serve.
