With summer well on its way, you’ll be going to barbecues with friends and family and, if you’re like me, lustfully glancing at the savory dips and spreads on the snack table, wondering what they taste like.
Snack time on the Candida Diet consists of a lot of handy veggies like cucumbers, radishes and sliced peppers. Nothing wrong with that. But it’s nice to have some kind of zesty dip once in a while to change your veggie dynamic.
I present roasted shallot and garlic spread. Never feel deprived near a snack table again.
Basically all store-bought dips and spreads consist of science experiment ingredients, or at least off-limit items for a yeasty person, like cream cheese or citric acid. Not ideal when you’re eating for gut health
The good news is, not only is home made better tasting anyway, this recipe is super hands off and easy. As a dip recipe ought to be.
“Roasted Shallots” has such a high brow ring to it. But don’t let it scare you. Roasting is one of the laziest cooking activities you can do.
Simply plop them in some tin foil, drizzle lightly with olive oil and season with sea salt and pepper. Make a pouch out the the foil so they’re sealed in there; like the way you grill fish when you’re camping.
After about an hour they’ll be softened inside and slightly browned and crisp outside. Let them cool and then you can squeeze the innards out into a bowl like emptying a tube of toothpaste.
It’s important that you let the roasted alliums cool completely before you add 1/4 cup of probiotic, unsweetened plain yogurt. If you mix the yogurt with the hot shallots and garlic, it’ll kill all the good bacteria.
I tried both goat’s and regular cows yogurt. Both were awesome. Use what agrees with you.
Blend in a blender to get a nice smooth consistency and use as a dip for your favorite veggies or smear it on a rice cake. Here I spread it over a Luden’s Farm Tamari Seaweed Brown Rice Cake, with a little cooked Dulse on top. It’s fun to break the rice cake up and dip it in there. Feels like the old days when you used to eat dip.
The spread has a great robust depth to it. The roasted flavor is really teased out with a few spices like mustard, rosemary and caraway, making it an exciting addition to snack time.
Do you miss dips and spread?
What are some great recipes you’ve come across? Send them my way in the comments!
- 5 Shallots whole and un-peeled
- 1 Head of garlic whole and un-peeled
- 1 Tbs olive oil
- Sprinkling sea salt
- Sprinkling black pepper
- ¼ cup unsweetened, probiotic plain yogurt
- ¼ tsp ground dried rosemary
- ⅛ tsp ground caraway seeds
- ⅛ tsp ground mustard
- ⅛ tsp sea salt
- Heat the oven to 400 degrees
- Drizzle olive oil over whole un-peeled garlic and shallots in enough aluminum foil to wrap and make a pouch.
- Sprinkle with sea salt and pepper
- Bring the ends together to form a sealed pouch, place on a baking dish and put in pre-heated oven.
- Let them roast for about an hour or until soft inside and slightly browned outside.
- Remove from the oven, open the pouch and let them cool completely.
- Once cool, add to blender with ¼ cup yogurt and spices.
- Blend and serve.
- Even better the next day.