Roasted Garlic Spread

 

Roasted Garlic Spread
Roasted Garlic Spread

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

 

 

Roasted Garlic Aioli

 

Roasted Garlic Aioli
Roasted Garlic Aioli

Roasted Garlic Aioli

 

1 head garlic

2 tsp olive oil

½ cup mayonnaise

1 tsp lemon juice

1 tsp Worcestershire sauce

Pinch salt

Pinch pepper

Pinch cayenne pepper

 

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 up right 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 mayonnaise, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper.

Cover tightly and store in the refrigerator.

Serving size: 1 tbsp, 105 calories per serving