Garlic Dip

Ingredients

• 2 heads of garlic
• 3 sprigs thyme
• 4 tsp olive oil
• Salt
• 2 Garlic cloves
• 200 g cream cheese (45% fat in the tub)
• 4 tbsp yogurt (1.5% fat)
• Pepper

Instructions

1. 1.

   Trim the tops off the garlic heads so that individual cloves are exposed. Wash and dry the thyme sprigs, then shake them to remove excess moisture. Place each garlic head on a piece of parchment paper with the open side up, drizzle with 1 tsp oil, sprinkle generously with salt, and lay one thyme sprig on top. Fold the corners of the parchment toward the center and secure tightly with twine. Peel the garlic cloves, drizzle them with 1 tsp oil, and place each clove in its own packet on a baking tray. Bake both packets in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for about 45 minutes; remove the garlic after about 15–20 minutes.

2. 2.

   Remove the garlic from the oven, open the parchment packets and let them cool for about 5 minutes. While the garlic is cooling, tear off leaves from any remaining thyme sprig and finely chop them.

3. 3.

   Squeeze the softened garlic out of its skin with your hands, then blend it with cream cheese and yogurt in a tall container using an immersion blender. Fold in the chopped thyme, season with salt and pepper to taste.

4. 4.

   Serve the garlic dip in a bowl, topped with a drizzle of extra olive oil, roasted garlic cloves, and a few thyme leaves from the parchment packets.