Garlic & paprika dip

Garlic & paprika dip

Total: 55 Min. | Active: 10 Min.
vegetarian, gluten-free
Nutritional value / dl: 412 kcal
, Fat: 45 g
, Carbohydrate: 2 g
, Protein: 2 g

Ingredients

1 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Garlic

1 whole garlic bulb, halved crosswise
a little olive oil

Bake

100g crème fraîche
2tbsp mayonnaise
1tsp smoked paprika
¼tsp salt
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How it's done

Garlic

Brush the cut surface of the garlic with oil. Place the garlic with the cut surface upwards on an oven tray lined with baking paper.

Bake

For approx. 45 mins. in the centre of an oven preheated to 180°C, leave to cool. Remove the soft garlic cloves and puree with the crème fraîche, mayonnaise, paprika and salt.

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