Remove the outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
Mix in cream cheese, salt, pepper and spices.
Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Serving size: 2 tbsp, 105 calories per serving
Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream
Heat cream cheese and sour cream in a small saucepan over medium until smooth and bubbly.
Stir in chicken and hot sauce. Continue stirring until the dop is heated through.
Serve warm with chips or bread.
Hack: Store leftovers in the refrigerator for up to 5 days.
Hack: To reheat this dip, microwave in 30-second intervals, stirring at each one, until heated through. Alternately, cover and heat in a 350℉ oven until heat through (about 15 minutes).
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Combine all ingredients using an immersion or countertop blender. Store in a tightly sealed container in the refrigerator.
*Turmeric stains anything it touches so use caution!
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Combine all ingredients in a tightly sealed container and shake to mix.
For the dressing: Combine 1 tsp mix with ¼ cup mayonnaise, ¼ cup milk (or buttermilk), 3 tbsp sour cream and 1 ½ tsp lemon juice. 4 servings, 85 calories per serving. Store tightly covered in the refrigerator for up to one week.
In recipes: Substitute 1 tbsp mix for 1 packet of ranch mix.
Combine all ingredients except poppy seeds and blend with a mini food processor or immersion blender until smooth. Add poppy seeds. Store in a tightly sealed container in the refrigerator.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.