Gruyère Garlic Thyme Dip (Print Version)
# Ingredients:
→ Dip Base
01 -
2 ounces gruyère, finely grated
02 -
1 head of garlic
03 -
1 teaspoon olive oil or avocado oil
04 -
2 ounces cream cheese
05 -
8 ounces sour cream, at room temperature
06 -
1/4 teaspoon freshly cracked black pepper
07 -
1/8 teaspoon salt
08 -
2 tablespoons gruyère, for topping
09 -
1 teaspoon fresh thyme leaves
→ Garnish
10 -
1 tablespoon minced parsley
→ Serving Suggestions
11 -
Crackers, crunchy bread, veggies, etc.
# Instructions:
01 -
Set your oven to 350°F. Slice off the top of the garlic bulb and put it on a baking tray. Drizzle some olive oil or avocado oil over it and pop it in the oven for 45 minutes. When done, the garlic should be super soft and golden.
02 -
Let the garlic cool off for about 15 minutes so it's easy to handle. Squeeze the cloves into a medium bowl and toss the skin. Mash it up with a fork.
03 -
In the bowl with the mashed garlic, toss in sour cream, cream cheese, 2 ounces of grated gruyère, thyme, black pepper, and salt. Stir everything together until smooth.
04 -
Spoon the mixture into a small baking dish, like a ramekin, leaving about 1/4 inch of space at the top. Sprinkle with the remaining 2 tablespoons of gruyère.
05 -
Slide the dish into the oven and bake at 350°F for 20-25 minutes. The top should be bubbly and starting to turn golden in a few spots.
06 -
Pull the dish out of the oven and let it cool for 10 minutes. Sprinkle some parsley on top, and serve with crusty bread, crackers, or veggies.
07 -
Chill leftovers in the fridge. Use it cold as a spread for sandwiches or toast, or heat it up in short bursts in the microwave or a preheated oven.
# Notes:
01 -
Make sure the garlic is super soft to get the best flavor.
02 -
Don’t overfill the dish, or it’ll bubble over.
03 -
Leftovers can be stored in the fridge and reheated later.