Now that I’m kind of, sort of , nearly over my never-ending mystery illness (just can’t shake this sore throat), let’s get back to business.
It’s the Super Bowl next Sunday. Normally, I would be super excited and looking forward to it, but considering I have not watched a single football game (of any kind or level) this year, I’m really not into it. That being said, I do love any excuse for a party and parties must have food and drinks. I can always get behind party planning. This week I’ll be sharing some recipes perfect for your Super Bowl weekend.
Apparently there are people in this world who do not like garlic and don’t care for brie. Fortunately, I don’t know anyone like that, but if you are a little wary of the amount of garlic in this dip, fear not. When garlic is roasted, it gets this more caramelized, almost nutty flavor, which is much more subtle than fresh garlic. If you don’t like brie, well I really can’t help you all that much. Maybe substitute goat cheese? This was the first time I had ever used pimentos in anything or even had them outside of stuffed olives. I was hoping they would give the dip just a little extra kick or something to keep the taste buds happy. Maybe they just got too chopped up in the food processor, but they didn’t really bring much to the overall taste. I think I would stick with real hot sauce or chili powder if a subtle heat.
You could actually serve this dip two different ways. I decided to go with hot, but the end result was a little more fondue-y than I would have like. Once it cooled down about 5 or 10 minutes, it was the perfect consistency. I also tried it before I baked it and it was pretty close to perfect. I should have left it, but I really wanted a hot dip… You can definitely make this ahead of time, but remember to take it out and let it soften. It is brie base, so it will definitely need to soften.
Roasted Garlic, Spinach & Brie Dip
- 2 heads of garlic
- 1 Tablespoon olive oil
- 1-20 ounce round of brie, rind removed
- 1 cup 0% plain Greek yogurt (I like Fage)
- 1 cup baby spinach
- 4 green onions, sliced
- 2 Tablespoons diced pimentos, drained
- 1 teaspoon seasoned pepper (or freshly ground pepper, to taste)
- Preheat oven to 350 degrees. Cut top 1/2″ off the top of the garlic heads. Remove some of the loose, papery skin, leaving the heads intact. Place each on a square of tinfoil, drizzle each with the olive oil (about 1 teaspoon each), and wrap well. Bake 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to into a mixing bowl to remove the soft roasted cloves. Be careful to avoid getting any of the garlic skin/paper in the bowl.
- In a large skillet, add the remaining olive oil and heat over medium. When oil is shimmering, add the spinach and cook until wilted. Add in the green onions and cook until just softened. Remove skillet from heat and set aside. Attempt to drain any excess oil if necessary.
- In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
- In a food processor, combine Brie cheese and greek yogurt with the seasoned pepper, garlic cloves and pimentos. Add in the spinach and green onions. Pulse in the food processor until blended.
- This dip can be served either hot or cold. For cold: Refrigerate several hours to allow flavors to blend. For hot: Bake in 350 degree oven for 30 minutes. Allow to cool slightly and serve.
- Serve with crackers/sliced bread/tortilla chips/veggies.