Roasted Garlic & Herb Yogurt Dip
This creamy roasted garlic and herb yogurt dip combines mellow roasted garlic, fresh herbs, and bright lemon for a deliciously balanced flavor. Made with protein-rich Greek yogurt and a drizzle of olive oil, it’s both nutritious and satisfying—perfect for pairing with fresh veggies, crackers, or as a light spread for sandwiches.
Equipment
- 1 oven
- 1 Baking sheet
- Aluminum foil (enough to wrap garlic)
- 1 chef’s knife
- 1 cutting board
- 1 food processor
- 1 spatula
- 1 serving bowl
Ingredients
- 3 large heads garlic
- 3 tablespoons extra-virgin olive oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 handful fresh mint leaves
- 1 handful fresh parsley leaves
- 2 tablespoons chopped fresh chives
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup Greek yogurt or Skyr
- Crackers and assorted fresh vegetables snap peas, cherry tomatoes, carrots, radishes for serving
Instructions
- Prepare and Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it has time to heat while you prep the garlic. This temperature ensures the garlic caramelizes beautifully, turning buttery-soft and sweet without burning. Line a small baking sheet with aluminum foil to make cleanup easier later, and keep a bit of extra foil handy for wrapping the garlic heads.
- Trim and Season the Garlic: Take the three heads of garlic and, using a sharp chef’s knife, slice off the top portion—just enough to expose the tops of all the cloves. This helps them roast evenly and allows the oil and seasonings to soak in. Drizzle 1 tablespoon of extra-virgin olive oil over the cut surfaces, making sure it seeps down between the cloves. Sprinkle with a pinch of kosher salt and freshly ground black pepper, which will enhance the flavor during roasting.
- Wrap and Roast the Garlic: Place each prepared garlic head on the sheet of foil, then fold and seal it tightly into a small packet. This traps steam inside, ensuring the garlic becomes soft, golden, and fragrant. Set the packets onto your lined baking sheet and slide it into the preheated oven. Roast the garlic for 40 to 50 minutes, depending on size. Around the 40-minute mark, check for doneness—the cloves should look deep golden and feel very soft when pressed gently. When ready, remove the garlic from the oven and let it cool slightly until it’s safe to handle.
- Prepare the Fresh Herbs: While the garlic cools, move on to the herbs. In a food processor, combine fresh mint, parsley, and chives. Give them a few quick pulses until they’re roughly chopped—don’t overprocess at this stage. The goal is to release their natural oils while maintaining texture and freshness. The combination of these herbs adds layers of aroma: mint for brightness, parsley for earthiness, and chives for a mild oniony note.
- Extract and Add the Roasted Garlic: Once the garlic has cooled enough to touch, squeeze the base of each head to release the roasted cloves. They should slide out easily, soft like butter. Add all the roasted garlic cloves to the food processor with the herbs. The warmth of the garlic will help release the herbs’ natural fragrance, blending everything together beautifully.
- Add the Creamy Base and Citrus: Next, add the zest and juice of one lemon to the mixture for a touch of brightness and tang that balances the richness of the garlic. Spoon in 1 cup of Greek yogurt or Skyr, depending on your preference. Both provide a smooth, creamy texture and high protein content. Season with a bit more salt and black pepper to taste. The citrus, herbs, and yogurt together create a refreshing yet deeply savory base.
- Blend and Stream in Olive Oil: Start blending the mixture in the food processor on a medium speed. As it runs, slowly drizzle in the remaining 2 tablespoons of extra-virgin olive oil through the feed tube. The gradual addition helps emulsify the oil into the yogurt, giving your dip a silky, velvety consistency. Blend until everything is fully incorporated—thick, smooth, and pale green with flecks of herbs throughout. Stop to scrape down the sides with a spatula if needed to ensure even blending.
- Adjust Consistency and Seasoning: Check the texture of your dip. If it’s thicker than you prefer, drizzle in a little more olive oil or a spoonful of cold water, blending briefly until you reach your desired consistency. Taste and adjust the seasoning—add an extra squeeze of lemon for brightness or a pinch more salt for depth if needed. The flavor should be balanced between creamy, tangy, garlicky, and herbal.
- Chill and Let Flavors Meld: For the best taste, transfer the dip into a bowl, cover it, and refrigerate it for at least 30 minutes before serving. This short resting time allows the flavors of roasted garlic and fresh herbs to fully blend and intensify. However, if you’re in a rush, it’s equally delicious served immediately at room temperature.
- Garnish and Serve: When ready to serve, give the dip a gentle stir. Drizzle the top with a little olive oil, sprinkle with flaky sea salt, and add a few turns of freshly cracked pepper for visual appeal. You can also garnish with extra chopped herbs for a burst of color. Serve alongside an assortment of crisp vegetables such as snap peas, cherry tomatoes, radishes, and carrots, or with crackers, pita chips, or toasted bread slices. It’s also fantastic as a spread for wraps and sandwiches.
Notes
- Use whole heads of garlic rather than pre-peeled cloves to achieve that deep, caramelized sweetness that defines the dip.
- Choose thick Greek yogurt or Skyr for a creamy, protein-packed texture that holds its shape and doesn’t separate easily.
- Always roast the garlic slowly — this process mellows its sharpness and brings out a rich, nutty flavor.
- A blend of fresh herbs like mint, parsley, and chives adds freshness and contrast to the roasted flavors.
- For a smoother dip, blend longer and drizzle in olive oil gradually until it reaches a soft, velvety texture.
- This dip tastes even better after chilling for 30 minutes, giving the herbs and garlic time to fully infuse the yogurt.
- Garnish just before serving for the best presentation and freshness.
- To make it vegan, swap Greek yogurt for plant-based yogurt such as almond or coconut yogurt, and ensure your olive oil is high quality.
