From Emily in the Gallery ~
Now that Garlic Festival has come and gone (this past weekend), I thought I would share a recipe from back in August of 2011. Something that has changed over the past decade, we do not offer the Clay Coyote Garlic Roaster anymore, however there is always the tinfoil option found here.
Roasted Garlic Zucchini Dip
3 zucchini
1/2 head roasted garlic
1 Tablespoon tahini
Splash white wine vinegar
Squirt lemon juice
Salt and pepper (to taste)
Roast garlic in your Clay Coyote Garlic Roaster. Peel zucchini, chop, and blend or process along with garlic and tahini. Add lemon juice, vinegar, salt, and pepper to taste. I have been snacking on this all week. First with carrots, then pita, crackers, and yesterday I scooped it up with summer squash. It will keep in your refrigerator for up to a week covered.
Optional Pottery Used
