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Nutrition Facts
Serving Size 1 (27g) Recipe makes 10 servings
Calories 59
Calories from Fat 25		(42%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 96mg		2%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 0.5g	2%
	Sugars 0.2g
Protein 1.5g		3%
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Roasted Garlic Spread

Recipe #92370 | 1 hour | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 1, 2004

This is great on veggies, potatoes, pasta, rice. Top a grilled steak, fish or chicken. Spread on your favorite bread or dip a breadstick into it. Blend into cream cheese for a garlic spread. The uses are endless.

SERVES 10 (change servings and units)

Ingredients

4 heads garlic
1/8-1/4 cup olive oil
salt and pepper
1/2 teaspoon fresh rosemary, minced

Directions

1
Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
2
Roast in 375°F oven about 45-50 minutes.
3
Till soft and golden.
4
Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
5
Can be frozen.
6
Just bring to room temperature and mix with a fork.
7
Use on whatever you like or do like me and use on everything!

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Featured Reviews for This Recipe

From: PattyLouise

On Apr 12, 2006

Made this last weekend and will be making it for an Italian get together we are having in a couple of weeks. Thanks for submitting the recipe.

1 person found this review helpful

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From: PaulaG

On Jun 6, 2004

I love the smell of fresh garlic cooking. This is such an easy way to fix lots of garlic for us garlic lovers. On many occassions I have roasted whole garlic and served in the skins. This is less messy for your guests and you. I served it with dinner and it was a big hit.

1 person found this review helpful

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From: bluemoon downunder

On Apr 12, 2006

For garlic-lovers, this recipe is an absolute gem! And it's just so easy to make when you have something else in the oven. I've already made it twice: the first batch disappeared so quickly that, the second time, I made a double batch! And I can see it becoming one of the staples in my fridge! I've mixed it into mashed potatoes, blended it into a pasta side-dish and used it blended with a little cream cheese and a little Greek yoghurt (blended till the consistency was as I wanted it) to make the most scrumptious spread for sandwiches. With a spread like this and some prosciutto and roasted red pepper – or whatever takes your fancy – and presto: a yummy plus sandwich! Thanks, Rita, for sharing this fabulous recipe! Like you, I will be using it on, with and in so many dishes!

3 people found this review helpful

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From: LonghornMama

On Sep 26, 2005

Delicious and easy. Fills the whole house with the most wonderful smell. I love the idea of freezing this in batches so that it's always available. Thanks, Rita!

3 people found this review helpful

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