Rosemary Extra drained

Rosemary Extra drained

Ingredients:
2 tablespoons fresh rosemary, plus an extra sprig or two for garnish
1 tablespoon flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
¼ cup water
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

Directions:
Preheat the oven to 375°F. Cut the top off of the garlic head, place it on a piece of
aluminum foil large enough to wrap around it, and drizzle with the olive oil. Wrap the foil
around the garlic and roast for 45 minutes, or until the cloves are lightly browned. Allow it
to cool slightly.
Remove the roasted garlic cloves from their skins (you can almost squeeze them out) and
place them in the blender together with the rest of the ingredients.
Blend on medium about 10 seconds, or until combined. Garnish with fresh rosemary
sprigs and serve.
Irresistible Blue Cheese Dip
makes about ¾ cup
This solid standby is de rigueur for any party foods repertoire. It is versatile and appeals
to most everyone. Serve it with wings, cut veggies, or even topping a small round of beef
filet on a slice of baguette. You can even thin it out with a little cream or buttermilk for a
tasty salad dressing.