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Roasted Garlic and Sun-Dried Tomato Dip

January 6, 2019
Recipe: Roasted Garlic and Sun-Dried Tomato Dip

Don’t Throw Away All That Leftover Garlic!

If your family is anything like mine, they are not afraid of garlic.  Over the holidays, I bet my Mom went through 50 cloves of garlic and every dish was de-lish!  Growing up and having my mother as an example, I have come to love garlic and luckily, my kiddos do too!  After the holidays, while cleaning out all those leftovers in your fridge, don’t throw away those extra cloves you have no idea what to do with.  There are so many options for leftover garlic from pasta to mexican dishes, soup or a casserole… I add a touch to everything.  Aside from the dip I am writing about, simply put, baking leftover garlic is pretty delicious too but one of my favorite things to make is a garlic dip that spruces up the usual olive oil and vinegar spread.


  • Leftover garlic (however many cloves you want to bake, I would use at least 20)
  • 1/4 cup olive oil separated
  • Salt and pepper seasoning to your liking
  • 1/4 cup sun dried tomatoes


Pre-heat oven to 425.  Place a foot of aluminum foil on your counter and add the garlic cloves on top.  Sprinkle 3 tablespoons of olive oil over the garlic and add a touch of salt and pepper. Fold the aluminum foil over the garlic (fairly tight) and place in oven.  Bake for 35 minutes.  Once the garlic is baked, place them into a food processor and add the remaining olive oil and sun dried tomatoes and push “grind” only a few times to keep it chunky.  Once it is the consistency you want, place on a serving dish and add salt and pepper to your liking (you can also add some balsamic vinegar if you please).  Add some toasted bread to the table and enjoy dipping!

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