Roasted Garlic Spread
1 head garlic
2 tsp olive oil
1 block (8 oz) cream cheese, softened
¼ tsp pepper
1½ tbsp dried chives
Preheat the oven to 350℉.
Remove outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from foil, turn upside down and gently squeeze garlic from the skins into a small bowl.
Mix in cream cheese, salt, pepper and chives.
Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Serving size: 2 tbsp, 105 calories per serving
Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream