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garlic-confit-alfredo-dip

I love a simple but decadent dip: minimal ingredients, perhaps a bit of effort, but ultimately pretty approachable & somewhat indulgent. This garlic confit alfredo dip is a great example of that. The base is a classic alfredo sauce but in dip form made with the alfredo holy quad: butter, heavy cream, parmesan & of course, garlic. To infuse this alfredo-inspired dip with even more flavor, garlic confit is mashed in but also served on top as a garnish. Serve hot alongside crispy crostini or fried ravioli for the ultimate indulgence. P.S. This recipe does not include the cook time or instructions for garlic confit. However, it’s incredibly simple –– just a bit time-consuming. Place your peeled garlic cloves in an ovenproof dish. Cover with olive oil, ensuring that the garlic is fully submerged. Bake at 225-250°F for 2-2.5 hours or until browned in color & tender.

Ingredients