Smoked Trout and Roasted Garlic Dip

1. 1

   Preheat the oven to 400.

2. 2

   Set the garlic cut side up on a large square of foil and top with 3 thyme sprigs, the rosemary and the olive oil.

3. 3

   Wrap tightly in foil and roast for about 1 hour, or until softened and caramelized.

4. 4

   Let cool in the foil.

5. 5

   Squeeze the softened garlic cloves from the skins into a bowl and mash with a fork.

6. 6

   In a food processor, pulse the trout until finely chopped.

7. 7

   Add the cream cheese, half-and-half and lemon zest and process until combined.

8. 8

   Add to the roasted garlic, along with the minced thyme and pepper.

9. 9

   Garnish with the remaining 2 thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.