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


1 dl


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:

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1 whole garlic bulb, halved crosswise
a little olive oil


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

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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.


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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