Prep 25 mins
Cook 20 mins
A simple, fresh-tasting appetizer. If a whole bulb sounds like a lot of garlic, don't forget that when it is roasted whole, the flesh turns sweet and mellow, with a gorgeous thick consistency. For the crudites, try whole cherry tomatoes, asparagus and batons of cucumber, celery and zucchini, as well as the ideas listed below.
- 1 head garlic
- 1 cup sour cream
- 1 1⁄4 cups mayonnaise
- 1 lemon, juice of
- 3 scallions, finely chopped
- 2 tablespoons fresh chives, snipped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
For the crudites
- 4 gem lettuce, cut into wedges
- 1 lb new potato, scrubbed
- 4 carrots, cut into batons
- 5 ounces radishes, halved, tops attached
- Preheat the oven to 350°F Wrap the garlic bulb in foil and place on a rack in the oven. Bake for 20 minutes, or until very soft to the touch.
- Meanwhile, prepare the crudités. Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes until tender. Drain and allow to cool.
- Remove the garlic from the oven. Leave to cool slightly then squeeze out the golden paste from each clove. Place in a bowl and beat until smooth using a wooden spoon. Slowly beat in the soured cream and mayonnaise with the lemon juice. Stir in the scallions, chives and parsley and season to taste.
- Arrange the prepared crudités on a serving platter. Spoon the dip into a small bowl and place with the vegetables. Serve.