Sep 9, 2012; Cleveland, OH, USA; Cleveland fans T.J. Velez (left), D.J. Fletcher (second from left), Bo Lehman (third from left) and Shae Dawg grill hamburgers in the parking lot before a game between the Philadelphia Eagles and the Cleveland Browns at Cleveland Browns Stadium. Mandatory Credit: David Richard-USA TODAY Sports

Browns Tailgating Recipes: Backwoods Roasted Garlic Dip


Sep 9, 2012; Cleveland, OH, USA; Cleveland fans T.J. Velez (left), D.J. Fletcher (second from left), Bo Lehman (third from left) grill hamburgers in the parking lot before a game between the Philadelphia Eagles and the Cleveland Browns at Cleveland Browns Stadium. Mandatory Credit: David Richard-USA TODAY Sports

Sep 9, 2012; Cleveland, OH, USA; Cleveland fans T.J. Velez (left), D.J. Fletcher (second from left), Bo Lehman (third from left) grill hamburgers in the parking lot before a game between the Philadelphia Eagles and the Cleveland Browns at Cleveland Browns Stadium. Mandatory Credit: David Richard-USA TODAY Sports

Greetings from the Backwoods!  This week I am changing it up a bit and sharing a recipe for a dip that is sure to please any garlic lover.  The method of roasting garlic in this recipe is one that I use for many things.  You can try roasting garlic and mixing it with butter for some of the best garlic bread spread you have ever tried.  The only thing better than garlic, is roasted garlic.

Roasted Garlic Dip

3-4 heads-garlic-(the whole head, not just the cloves)

1 small can-diced tomato (great with tomato/diced chili for some heat)

8 oz package-soft cream cheese (chive & onion)

1-tablespoon-olive oil (or vegetable oil)

¼ tsp oregano (fresh is best, but dried works well too)

¼ tsp salt (to taste)

Crackers-(I prefer Ritz or Club, but any good crackers will do) 

Prep: Slice the tops off the heads of garlic (the part that comes to a point) just far enough to reveal the tops of the cloves.  Place them in small roasting pan (I have used my small cast iron skillet in a pinch).  Drizzle exposed tops with oil and cover with aluminum foil.

Drain juice from the can of diced tomato.  You may also want to pull cream cheese from refrigerator to allow it to soften; it can be difficult to mix when cold.

Note: For smaller batches or other uses, a head of garlic can be wrapped individually and cooked in hot coals or on the grill.

Cook: Cook garlic at 425-degrees for 30-45 minutes (until softened).

LET IT COOL!!!  Please do not try the next part until it is cool to the touch.  I have been impatient, and it hurts.

Take cooled heads of garlic, hold topside down over small bowl and squeeze.  Work the garlic until you have squeezed out as much as it will allow.  Dispose of empty skins.  Add all ingredients into bowl and mix well.  Refrigerate until ready to use.  Grab some crackers and enjoy!

Add-Ons: I have used this recipe with onion as well.  Slice a med/large onion and cover garlic heads, drizzle all with oil and cover.  Follow cooking instructions above.  Chop onion after cooking and include into mix.  I certainly don’t see why some diced jalapeño wouldn’t be great included as well, although I have yet to try it.

I hope you enjoy this dip as much as I do and check back for more

“Recipes from the Backwoods!”

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Tags: Cleveland Browns Garlic Recipe Tailgating