Garlic Dip (Cheese and Jalapeño)

Roasted garlic jalapeño dip is a simple yet delicious party appetizer. Combine cream cheese, jalapeños, roasted garlic and Greek yogurt and you'll get this creamy dip.

Roasted Garlic:
2 heads garlic
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
ground sweet paprika, optional

Dip:
½ cup jalapeños, drained (60 g)
½ cup cream cheese (120 g)
3 tbsp. Greek yogurt
2-3 sprigs fresh parsley

Roasting the Garlic:
Cup about a third of the garlic top off, leaving the cloves exposed a bit. Peel off some of the outer skin. Place each garlic head onto a sheet of aluminum foil. Drizzle them with olive oil.

Season with salt, pepper and sweet paprika (optional). Wrap them in the foil and bake at 350°F (180°C) for 30 minutes or until soft. Let the garlic cool off before peeling it. It will come out easily, with minimum effort.

Making the Dip:
In a food processor, combine the roasted cloves garlic with jalapeños, cream cheese, Greek yogurt and fresh parsley. Pulse until smooth.

Serve right away.

Cook's Notes:

• Use fresh flat-leaf parsley. If you don't have it or if you prefer cilantro, you can use it too.
• The amount of jalapeños can be adjusted to your liking.