Roasted Garlic and Herb Dip

  • Makes: 4-5 servings
  • Prep Time: 45 min

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1 cup Bellwether Farms yogurt
1 head of garlic
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste


Preheat the oven to 400°F.

Cut off the top of the garlic head to expose the cloves. Place the garlic head on a sheet of foil and drizzle it with approximately 1 tablespoon of olive oil. Wrap the foil around the garlic to enclose it. Roast the garlic in the oven for 35-40 minutes, or until the cloves are soft and golden brown. Remove it from the oven and let it cool.

Once the garlic is cool enough to handle, squeeze the roasted cloves out of the skin and into a bowl. Mash the garlic with a fork or whisk until it becomes smooth. Add 1 cup of Bellwether Farms yogurt, 1 tablespoon of fresh thyme leaves, 1 teaspoon of fresh chopped rosemary, and season with salt and pepper to taste. Stir well to combine.

Serve the dip with crackers, pita chips, or sliced vegetables.