WEEKDAYS 1e|12c|p

Roasted Garlic Bread & Tomato Dip

Carla Hall
Servings: 8
1 to 30 min

Roasted Garlic Bread & Tomato Dip

  • Ingredients
  • step-by-step directions
Roasted Garlic Bread & Tomato Dip
  • 1 head Garlic; excess skins removed
  • Extra-Virgin Olive Oil
  • Salt
  • 8 ounces Unsalted Butter; softened
  • 1 packet Hidden Valley® Original Ranch® dip mix
  • 8 ounces Marinara Sauce
  • 1 Baguette; halved lengthwise
  • Preheat oven to 400°F.
  • Cut the top off the Garlic Head to reveal cloves. Place cut bulb in the center of a piece of aluminum foil and drizzle with Olive Oil and Salt. Bring edges of foil together to encapsulate Garlic. Place in the oven and cook for 30 minutes or until Garlic Cloves are very soft. Allow Garlic to cool before squeezing out Roasted Garlic Cloves. Set aside.
  • Mix together the Softened Butter, Roasted Garlic and half of the Hidden Valley® Original Ranch® dip mix. Spread the Butter mixture onto the sliced Baguette place on a baking sheet. Bake for 20 minutes or until golden and cripy. Remove from oven and slice into 2 inch thick pieces.
  • Meanwhile, stir together the Marinara and remaining Hidden Valley® Original Ranch® dip mix. Heat over low or microwave until warm.
  • Serve Roasted Garlic Bread with the seasoned Tomato Dip.


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