If you checked out my blog on Tuesday, I think it’s pretty obvious that really in to roasted garlic right now. I’ve been roasting it like crazy lately. It’s just so damn good that way and it goes on EVERYTHING. Rub it on chicken, on steak, on veggies, put it in a soup, a dip – do whatever you please with it. And it will always respect your choices. The only problem you may have is burping up garlic all day, which isn’t the worst thing.
You know what is the worst though? Daylight savings. Why are Arizona and Hawaii the only two places that don’t do daylight savings? And why don’t I live in those two places? Why do we even have daylight savings, especially in March? In most places in the US, it’s still snowing like a MF. So having more daylight at night really does nothing for us. You know what it does do for us? It makes getting up early really effing hard…and that’s coming from a person who has always been an early riser. I wake up hyper. It’s so annoying. But in the last few days, my body has felt like a dead rock. And I’m NOT in to it.
I guess it could also have to do with the whole bomb cyclone that decided to blow through Denver yesterday. The thing about Colorado is that the meteorologists are wrong 95% of the time, so when they said that we were about to go through some sort of psycho wind blizzard, I didn’t believe them. Well thankfully I work from home because it was a sh*tstorm yesterday. The wind blew in so fast so there was barely any visibility on the roads, the airport shut down, all businesses shut down, all the power was out everywhere. It was a mess. But THANKFULLY, we had daylight savings on our side so we could sit inside and watch the storm longer. Thank the lord for that.
I obviously need a good workout and some endorphins. You know what I also need? This dip. And some Thai food. Ever since I ate my face off in Khao Soi curry in Santa Barbara, I’ve been craving it. And since I don’t live in Santa Barbara, I’ll be on the hunt for it this weekend in Denver. Curry changes lives, people!!
- 3 heads of garlic
- 1 5-ounce container of dairy-free greek yogurt (I used Kite Hill brand)
- 4 ounces dairy-free cream cheese (I used Kite Hill brand)
- 1 tablespoon minced shallot
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons fresh dill
- 1/2-1 teaspoon salt
- black pepper, to taste
- pinch of cayenne pepper
- Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose the cloves inside. Place the garlic on a piece of foil then drizzle with about a tablespoon of olive oil on each and wrap the foil around the garlic bulb. Roast until cloves are lightly browned and tender, about 35-40 minutes.
- Use a knife to remove all the cloves of garlic and place in a food processor along with all the other ingredients. Blend for a couple minutes until completely smooth and combined. Serve dip with sliced veggies and gluten-free crackers.
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