Ingredients
- 2 pounds fresh creamer potatoes assorted colors
- 1 jar green Spanish olives
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 head roasted garlic see recipe
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried rosemary
- Roasted Garlic:
- 1 large head of garlic
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Servings: medium appetizer
Instructions
- Heat oven to 350.
- Take a sharp knife and cut the tip of the garlic head off so you slightly expose the cloves inside. Place in a large piece of aluminum foil and drizzle with 2 tablespoons olive oil and ¼ teaspoon salt. Wrap the foil up around the garlic, place it in a baking dish and bake 45 minutes. Cool 10 minutes and then squeeze out the garlic cloves.
- In a small bowl, combine the roasted garlic, mayonnaise, sour cream, onion powder, garlic salt, black pepper and dried rosemary. Stir. Cover and refrigerate at least 2 hours, or overnight for best results.
- For the potatoes, fill a large pot with water and 1 tablespoon salt. When the water is boiling, add potatoes. Cook 15 minutes or until fork-tender.
- Drain and lightly salt the potatoes. Then skewer a green olive and place it on top of the potato. Serve with the garlic dip.
Recipe Notes
Notes: You can also use microwave-in the-bag potatoes. When serving the dish, you can add plastic eyeballs to the plate to increase the creepy factor.
Recipe Credits:
Juliana Goodwin
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