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Free-from – Garlic-kefir Cheese Dip Recipe

Yummy dip made from fermented kefir


  • 1 garlic head
  • ¾ cup Kefir cheese
  • ¾ cup grated Pecorino-Romano or Parmesan-Reggiano chees
  • 3oz cream cheese
  • 3tbsp olive oil, plus more for serving

To serve:

  • Crackers and vegetable crudites


* To make Kefir cheese pour kefir into a coffee filter in a strainer over a bowl, cover and leave in the fridge overnight. Use the cheese that is left in the filter. Or ask at your local health store.

* Preheat the oven to 190°C/375°F/gas mark 5

* Slice the top off the garlic head to expose the tops of the individual cloves. Wrap the garlic head in foil and roast it for one hour. When the garlic has cooled, separate the cloves and squeeze the garlic out. It will be very soft and will pop right out of the skin.

* Place the garlic, cheese and olive oil in the work bowl of a food processor. Process until smooth, about 1 minute.

* Transfer the dip into a serving bowl and drizzle with a little more olive oil.

Can be kept covered in the fridge for up to a month.

Recipe courtesy of Cultured Food for Life, by Donna Schwenk, published by Hay House.


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