Barbecue Recipes

GARLIC DIP

Two whole heads of garlic may seem like too much, but, once they’re cooked, the taste is sweet and mellow. Serve with crunchy breadsticks and potato chips.

INGREDIENTS
2 whole garlic heads
1 tablespoon olive oil
4 tablespoons mayonnaise
5 tablespoons strained plain yogurt
1 teaspoon whole-grain mustard
salt and freshly ground black pepper

SERVES 4

1. Slice the tops from the heads of garlic, using a sharp knife. Brush with olive oil and wrap in foil. Cook on a medium-hot grill or oven-broil for 25 minutes, turning occasionally.

2. When cool enough to handle, separate the garlic cloves and peel them. Place on a chopping board and sprinkle with salt. Mash the garlic with a fork until puréed.

3. Place the garlic in a large bowl and stir in the mayonnaise, yogurt and whole-grain mustard. Mix well.

4. Check the seasoning, adding more salt and pepper to taste, then spoon the dip into a serving bowl. Cover and chill in the refrigerator until ready to serve.