Showing posts with label yogurt dip. Show all posts
Showing posts with label yogurt dip. Show all posts

Friday, March 26, 2010

Cleo Coyle's Roasted Garlic Dip & the Ugly Truth About Writing

So after last week's Twilight Cauliflower, I have rediscovered my love of raw vegetables, and now I am on the hunt for vegetable dip recipes. Feel free to share your favorites with me or post links to your recipes in the comments section below...

Yeah, sure, everyone knows raw vegetables are filled with vitamins, antioxidants, and a lot of other polysyllabic good stuff. But the real reason I'm doing the veggies and dip thing is this: the ugly truth about writing...
Click the arrow in the YouTube window below and you will see the trailer for the 2002 film Adaptation (staring Nick Cage). IMHO this film is the most accurate depiction of a writer's process that I've ever seen. And (as you will quickly notice in the clip) the very first thing Nick Cage thinks when sitting down at this typewriter (in his role as screenwriter Charlie Kaufman) is: What should I write on this blank page? The second thing he thinks is...

"Coffee would help me think.Coffee and a muffin..."

Yes, constantly stuffing one's face is the biggest hazard for any writer diligently working under deadline. And if you don't want to be three times the size you were when you started your book (or adaptation), then you had better pack your fridge with things like....oh, raw veggies and roasted garlic dip...

With that ugly truth revealed, I give you today's super-easy, super-healthy recipe, filled with creamy, roasty garlicky flavor and sprightly top notes of sunny lemon. This dip is delicious on raw veggies, including cauliflower, carrots, celery, broccoli, and...heck, the skies the limit...
Cleo Coyle's Roasted
Garlic Veggie Dip

For a printable copy
of this recipe,

Makes 1 cup

30 cloves garlic
2 teaspoons virgin olive oil
1/2 cup plain yogurt
1/2 cup sour cream
1/2 teaspoon lemon juice
Salt and pepper to taste

Step 1 -- Roast the garlic. Place 30 cloves of fresh, peeled garlic into a baking dish in a single layer. Add 1 teaspoon of olive oil and a splash of water. Lightly toss to coat. Cover with alumimum foil and bake at 350 degrees F. for 30 to 40 minutes. You are looking for your cloves to display some nice caramelized color (without going to the Dark Side). Check them out at 30 minutes, stir them around and continue cooking uncovered until you've reached the level of "roasted" flavor that you prefer. Remove from oven and set aside.

Step 2 -- Mash up the 30 roasted garlic cloves with the remaining teaspoon of olive oil. (The garlic will be very soft after roasting and you can simply mash it up with the prongs of a fork.) In a small bowl, combine the plain yogurt, sour cream, and lemon juice. Stir in the mashed up garlic and chill the dip. The longer you chill it, the more the roasted garlic flavor will develop. Serve with your favorite raw vegetables, and....

Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 


The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.