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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.