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Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- salt pepper 1 cup freshly grated jarlsberg cheese
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or 1/4 cup sour cream
- 4 ounces cream cheese
- 1 large shallot, diced small
- 1/4 cup green onion, roughly chopped
- kettle-cooked potato chip, for dipping
Directions
- Preheat your oven to 400 degrees.
- Lob off the top third of a head of garlic and place it in a small oven-safe dish. Season with salt, pepper and a drizzle of olive oil, cover the dish with foil and roast for 40-45 minutes.
- Let head of garlic cool before removing all of the roasted garlic cloves and smashing them with a fork. Roasted garlic should slide right out of skins.
- In a large bowl combine; mayo, Greek yogurt or sour cream, and cream cheese until silky smooth.
- Add in the cup of grated Jarlsberg, sliced green onions, finely diced shallots, smashed garlic, salt and pepper. Stir to combine.
- This dip can be devoured right away or let chill in the fridge until ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 325g | |
| Calories 1299 | |
| Calories from Fat 1221 | 94% |
| Total Fat 138.35g | 173% |
| Saturated Fat 36.67g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 977mg | 41% |
| Potassium 345mg | 10% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.44g | 5% |
| Protein 9.46g | 15% |
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