Roasted garlic and spring onion dip

By Jason Skrobar
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  • 2 bulbs roasted garlic
  • 2 cups whipped cream cheese
  • 1 cup full fat sour cream
  • 2 spring onions, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 lemon, juiced
  • Salt to taste


  1. Squeeze the roasted flesh of the garlic into a large mixing bowl. Using the back of a spoon mash the roasted garlic against the side of the bowl creating a paste. Once the roasted garlic is broken down add all the other ingredients and mix to combine. Serve with your favourite summer vegetables and crackers.

Roasting the garlic

  1. Pre-heat oven to 400°
  2. Chop off the top of a garlic bulb, leaving just to tips of the cloves exposed. Place bulb on a piece of aluminum foil and drizzle with olive oil. Sprinkle with kosher salt and gather the aluminum foil to seal up the package.
  3. Place package on a baking sheet and place in the oven for 40 minutes. Let completely cool before using.


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