Directions
- 1Preheat oven to 375˚F.
- 2Place garlic and shallots over a sheet of foil and drizzle with oil.
- 3Season with salt and pepper.
- 4Wrap completely in foil and roast for about 1 hour.
- 5Allow garlic and shallots to cool completely before removing from foil.
- 6Squeeze cooled garlic cloves and shallots from skins into a mixing bowl and beat into a smooth paste with a fork.
- 7Add sour cream.
- 8Add mayo.
- 9Finely chop chives.
- 10Mince parsley.
- 11Add chives and parsley to the bowl.
- 12Add freshly grated Parmesan to the bowl.
- 13Add finely shredded mozzarella to the bowl.
- 14Add salt and pepper to taste.
- 15Mix all ingredients together until fully combined.
- 16Serve with warm, toasty bread.
Ingredients
- 2 heads garlic
- 2 shallots
- 1 tablespoon olive oil
- 1 cup sour cream
- 0.25 cup mayo
- 6 tablespoons fresh grated Parmesan
- 6 tablespoons finely shredded part-skim mozzarella
- 2 tablespoons chives
- 2 tablespoons minced parsley
- salt
- pepper
Equipment
foilmixing bowlfork
Tips
- Refrigerate for at least 1 hour (but longer, up to 12 hours is better), to allow the flavors to come together.
- Serve with crusty bread, crostini, and/or crudité.
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