September begins this week and Labor Day parties, football parties, and other fall celebrations are kicking off. If you’re hosting family and friends this fall and looking for a new recipe to try, here’s one from SOHO’s executive chef, Joe Ahn. It’s sure to be a tasty hit.
Roasted Garlic and Mascarpone Cheese Dip
3 heads of garlic
1 lb. Mascarpone cheese
1/3 lb. Parmesan cheese (grated)
1 tablespoon parsely
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper
Salt and pepper (to taste)
– Wrap each head of garlic individually with a piece of aluminum foil. Roast in a 350 degree oven for 30-40 minutes or until the garlic is very soft (the cooking of the garlic will mellow the harshness of it).
– Cool the garlic and then cut it in half, squeeze out the cloves in to a mixing bowl and smash the cloves with the back of a fork. Then add all other ingredients and mix vigorously (use a food processor or an electric hand mixer if available).
– Serve dip chilled in a decorative bowl and with warm pita bread, tortilla chips, or vegetable crudités.