Roasting a whole head of garlic turns it into something mellow and almost sweet, and that's the trick here, a full head instead of just a clove or two, whipped together with tangy feta and yogurt for a dip that's rich but not heavy. It's a party appetizer that happens to be quietly loaded with prebiotic fiber, no one needs to know that part unless you want to tell them, and it pairs just as well with cucumber dill yogurt dip or garlic thyme roasted mushrooms on a snack board.
Ingredients
- 1 head garlic
- 200g feta cheese
- 1/4 cup plain yogurt
- 2 tablespoons olive oil, plus more for roasting
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 35-40 minutes.
- Squeeze roasted garlic into a food processor with feta, yogurt, and olive oil.
- Blend until smooth and whipped.
- Season with salt and pepper.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 12g |
| Total carbohydrates | 5g |
| Dietary fiber | 1g |
| Protein | 6g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Garlic is rich in inulin, a prebiotic fiber that beneficial bacteria like Bifidobacteria ferment into short-chain fatty acids, and roasting mellows the sulfur compounds while preserving much of that fiber. Feta and yogurt both contribute live lactic acid bacteria from their fermentation, adding a probiotic boost to a dip most people think of as purely indulgent.
It tastes like a treat, but a whole head of roasted garlic is doing real prebiotic work in there, the same way it does in our roasted tomato and garlic sauce.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
