Summary

Ingredients

• 3 bulbs garlic
• 1 tablespoon olive oil
• 125 ml sour cream, plain or sour cream
• 60 ml mayonnaise
• 1 stalk spring onion (s), cleaned and cut into fine rings
• 1 tablespoon red wine vinegar
• 0.5 teaspoon ½ salt
• 0.75 teaspoon ¾ black pepper
• some aluminum foil

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 150 ° C, if possible bottom heat, otherwise top / bottom heat. Cut off 1/2 cm straight from the top of the garlic bulbs so that the cloves are slightly cut off or cut, but the bulb is still whole. Remove the outer, loose peels from the tubers.
2. Spread some olive oil on each garlic bulb and then place the bulbs in the aluminum foil folded into small, matching bowls. Place the bowls on a baking sheet and place the sheet in the oven.
3. Bake the tubers for 1 hour, they should be soft and nice and brown. Take the tray out of the oven and let the tubers cool to room temperature.
4. Then press the individual toes out of the bowl and place in a bowl. Mix with a whisk. Add the sour cream, mayonnaise, spring onion, red wine vinegar, salt and pepper and mix well.
5. Chill the dip in the refrigerator for 4 hours so that everything can combine well. Serve afterwards.