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Celebrate Garlic Month with a Crunch: Roasted Garlic & Red Chile Dip Recipe

Fellow foodies and garlic lovers! Can you smell that? No, it's not just the aroma of garlic wafting through the air — it's the scent of Garlic Month and we're here to celebrate the Small Batch way! So, grab your freshest garlic bulbs and get ready for a flavor-packed party that's sure to excite your taste buds. 

First things first, what’s a celebration without a few fun facts? 


A Stinking Rich History Garlic, known for its medicinal use since the ancient Greek and Roman eras, is now widely acknowledged as a health-boosting supplement. According to Garlic World , garlic’s antioxidant properties support heart health and strengthen the immune system, aiding in maintaining optimal blood circulation. Notably, garlic enhances immune cell activity, offering significant health benefits.

Ancient Egyptians included garlic in their pyramid-building laborers' diet to boost strength and endurance and King Tutankhamen (1500 BCE) was even buried with garlic cloves. Garlic was once believed to fight off acne, warts, toothaches, and evil spirits — while we’re not sure about garlic’s supernatural properties, the health benefits of garlic are mind-boggling. 

According to Farm Flavor, since it’s packed with vitamins, minerals, and antioxidants, garlic is like nature's own little multivitamin. Remember, for optimal flavor, select firm, tight, dry bulbs when picking out garlic at the grocery store. If you are concerned about garlic overpowering your breath, drinking lemon juice or eating a few slices of lemon will quickly freshen your palate.


Roasted Garlic & Red Chile Dip

Roasted Garlic & Red Chile Dip Now, it is time for the main event — a savory recipe that combines the bold flavors of roasted garlic and spicy red chiles, perfectly complementing the crispy goodness of our pork rinds. Get ready to dip, crunch, and repeat all month long.


  • 10 cloves Garlic peeled

  • 2 Tbsp. Olive oil

  • 1 lb. Tomatillos (husked, rinsed, then cut into quarters)

  • 1 ½ tsp. Kosher salt

  • 7 to 8 dry Guajillo chiles (mild Mexican dry red chile, remove the stem and seeds)


  • Place a large saucepan over medium-high heat, sauté the garlic in the oil for 2 minutes, just until they begin to color (be careful not to burn them).

  • Add the tomatillos, 2 cups of water, and salt. Turn the heat to high and cook for another 3 to 5 minutes.

  • Add the guajillos and continue to cook for 5 to 10 minutes until the tomatillos are soft and the chiles have rehydrated.

  • Remove the pan from the heat and allow the contents to cool slightly, then puree smooth in a blender.

Post a photo of your garlic-infused recipe on Instagram and tag us at @southernrecipesmallbatch and we might feature you in a future blog!


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