Three Dip Med Bread Recipe
Roasted garlic, sun-dried tomato + olive tapenade
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Ingredients
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Dips
Bread
Method
Roasted Garlic
- 1
Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30-35 minutes until soft.
Sun-dried Tomato Dip
- 2
Prepare Sun-dried Tomato Dip
In a food processor, combine the roasted garlic cloves, cream cheese, sun-dried tomatoes, and lemon juice. Blend until smooth and season with salt and pepper to taste.
Olive Tapenade
- 3
Make Olive Tapenade
In the same food processor (no need to clean it), add the green olives, fresh basil, and remaining 1 tablespoon of olive oil. Pulse until coarsely chopped. Adjust seasoning with salt and pepper.
Serving
- 4
Serve with Bread
Slice the French baguette into pieces. Serve the roasted garlic dip and the olive tapenade on a platter alongside the bread.
