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  • 2 heads garlic
  • 7 ounces soft goat cheese, divided
  • 1/2 cup light sour cream
  • 6 tablespoons light mayonnaise
  • 2 tablespoons 2% reduced-fat milk
  • 1/4 cup chopped chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 400F.
  2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
  3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Goat Cheese and Roasted Garlic Dip on

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