Roasted Garlic Goat Cheese Dip

I don't like goat's milk, feta, lamb, or just about anything else made from the caprinae subfamily. Except this goat cheese dip. Because there is so much flavour you can't taste the goatiness at all. 

This super easy dip tastes gourmet, and goes with everything from fancy crackers, veggies, or plain old potato chips. It's very quick to put together once the garlic is roasted. 

Start with a head of roasted garlic. If you've never done this before: peel off the outermost papery skin of the head of garlic that comes off easily, but leave the rest of the skin on. Place on a double thickness of foil. Drizzle with about a teaspoon of olive oil. Wrap it tightly and bake. The timing and temperature are very forgiving. I usually just chuck a head or two (leftovers keep well in the fridge or freezer, so do a few at once if you want) in with whatever I'm baking at the moment. About 50 minutes at 350F, about 40 minutes at 400F. Feel free to check it by unwrapping and squeezing. You want the garlic to be totally soft but not browned. The finished product should look like this:

Mix together 1/2 package cream cheese (4 oz/125g), an equal amount of goat cheese, 1/3 cup mayonnaise, 1/3 cup sour cream. Squeeze out the roasted garlic pulp and mix in. Season to taste with about 1/2 teaspoon salt, pepper, and a teaspoon of lemon juice. It's much easier to mix if you set the cheeses out at room temperature for a few hours and mash together with a fork.

Roasted Garlic and Goat Cheese Dip

4 oz/125g cream cheese
4 oz/125g goat cheese
1 head of roasted garlic
1 teaspoon lemon juice
salt and pepper to taste

Mix together all ingredients in a food processor or by hand with a fork. Season to taste. Tastes best if refrigerated for a few hours or overnight for flavours to blend.