Thursday, September 9, 2010

Roasted Garlic Spread

Sorry no picture.  I served this dip at my sister's recent bridal shower and requests for the recipe are still pouring in from all sides.  Enjoy!

Roasted Garlic Spread
(Little Book of Holiday Appetizers, Oxmoore House, Inc., 1996)

1 large head garlic, unpeeled
1 Tbsp. olive oil
1 (8-ounce) pkg cream cheese, softened
1/4 cup butter, softened
1/2 tsp. salt
2 Tbsp. minced fresh chives

Peel outer skin from garlic, leaving head intact.  Place garlic in a small baking pan; drizzle with oil.  Cover with aluminum foil and bake for 25 minutes at 350.  Remove cover, and bake 8 to 10 additional minutes or until garlic is soft.  Remove from oven and let cool completely.  Remove and discard the papery skin from garlic.  Scoop out garlic pulp with a small spoon.

Beat cream cheese and butter at high speed until light and fluffy.  Add garlic and salt; beat until blended.  Stir in chives.  Store spread in refrigerator.  Serve over warm slices of french bread.

Yield:  11/4 cup.

That's the recipe.  I use the food processor.  I also like to up the "2 Tbsp minced chives" to a fist-full of mixed herbs from the garden.  This gives the spread a brighter flavour and a pretty green tint.

1 comment:

  1. Oh, I'm glad you posted this. I was just thinking about it again last night.
    It was just delicious!

    And I hope you're on your way to finding "normal" as well. It takes time, doesn't it?