You do have to be a fan of garlic to enjoy this dip, but if you’re looking for a tasty way to scare off vampires — oh, yummy!
Garlic-Prosciutto Dip
Ingredients:
2–5 whole bulbs of garlic
4–10 slices of prosciutto
minced fresh basil, to taste
black pepper, to tasteDirections:
Peel most of the skin from the garlic, leaving the bulbs intact (don’t break apart the cloves). Wrap in tin foil. Bake at 350° for 1 hour, then let cool.
Cut the prosciutto into bite-sized pieces and brown it 5 to 10 minutes in a non-stick pan, just until slightly crisp. Add basil and pepper to taste.
Peel the rest of the skin off the roasted garlic and put the cloves into an oven-safe serving dish (so you can make this ahead and re-heat the dip as required).
Mash the garlic cloves. Stir in the prosciutto pieces. Taste to see if you need more basil and/or pepper.
Serve warm with pita triangles or nan bread.
Giving credit where credit is due… this recipe came to me from my grown-up niece, the swingingly single Samantha. She is one girl who really knows how to throw together an appetizer… and I freely admit that her garlic-prosciutto dip is far better than the recipe I always used to use, as well as being easier to put together.
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Yeah, Kate, if it works like it does for my fat old garlic-munching barn cat, you can serve this dip and no one will get fleas!
;-) Jen
I’m excited to try this recipe. Ummm… it sounds great! Plus, garlic has so many healthy benefits!