Roasted Garlic Spread
A whole head of garlic? Absolutely! When garlic is roasted, the starches convert to sugars, creating a mild, nutty flavor.
- 2 whole heads garlic, unpeeled
- 3 plum tomatoes, each cut into 4 wedges
- 1 tbsp (15 mL) olive oil
- 1 container (8 oz/250 mL) chive and onion soft cream cheese
- 1/4 tsp (1 mL) dried oregano leaves
- 1/4 tsp (1 mL) salt
Preheat oven to 425ºF. Slice off top quarter of each garlic head to expose garlic cloves. (Do not separate cloves.) Place in center of Mini-Baker; surround with tomato wedges. Drizzle oil over garlic and tomatoes. Cover with Mini-Baking Bowl. Bake 40-45 minutes or until garlic is soft and golden brown; cool completely.
Gently squeeze garlic heads from root ends to remove roasted garlic cloves from papery skins; place in Small Batter Bowl. Chop tomatoes using Food Chopper; transfer to Batter Bowl using Classic Scraper. Add cream cheese, oregano and salt; mix well. Chill until ready to serve.
- 12 servings of 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 90, Fat 7 g, Sodium 115 mg, Dietary Fiber 0 g
You can use roasted garlic in many delicious ways. Simply prepare garlic as directed above (omitting tomatoes), then use to spread on French bread, mix in creamy salad dressing, toss with hot cooked pasta or add to mashed potatoes.