Best 15 Roasted Garlic Spread Recipes

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

BLUE CHEESE AND ROASTED GARLIC DIP/SPREAD

Steps:

• Mix all ingredients in a medium size mixing bowl.
• Using an elctric hand mixer mix until well blended.
• Cover and chill for 8-24 hours or up to 3 days.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

ROASTED GARLIC CHEESE SPREAD

Steps:

• Note- If using salted butter, lower amount of salt used or omit.
• Preheat oven to 325°F.
• Cut off top third of garlic head without peeling away papery skin.
• Drizzle top of garlic with olive oil until it is saturated.
• Place garlic cut side down in a ovenproof ramekin dish or baking pan.
• Roast for 60-75 minutes, or until soft and tender.
• When slightly cooled, squeeze out roasted garlic cloves and place in a mini-food processor (or may place in a bowl to whisk by hand).
• Add softened cream cheese, butter, salt, and pepper to mini-processor and pulse until creamy and smooth.
• Place in a serving/storage dish and blend in snipped chives (if using).
• Serve softened spread with assorted crackers.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

ROASTED GARLIC SPREAD

Steps:

• Heat oven to 450°F. Cut one-fourth off top of garlic bulb; drizzle with oil. Wrap bulb in foil. Bake 30 minutes or until tender. Cool 10 minutes.
• Squeeze softened garlic into food processor; add cheeses, 2 teaspoons rosemary, the lemon juice, salt and pepper. Cover; process with on-and-off pulses 30 seconds. Scrape sides. Process 20 seconds longer or until smooth.
• Spoon spread into serving bowl. Garnish with additional rosemary. Serve with bagel chips. Store remaining spread covered in refrigerator.

ROASTED GARLIC CRANBERRY CREAM CHEESE SPREAD

Steps:

• Macerate, i.e.soften, the cranberries by soaking in water (or rum to add a touch of flavor) for 20-30 minutes.
• Microwaving briefly might also work.
• Bring the cream cheese to room temperature (leave out or microwave 30-60 seconds) unless it's whipped.
• Make garlic into paste (squeeze out of skins and mash) Mix garlic paste and cranberries into cream cheese.
• Add salt and pepper to taste (those who prefer sweet to savory may also want to add a teaspoon of sugar or another sweetener).
• Refrigerate for at least two hours.
• Serve with crackers or in tea sandwiches.

ROASTED SWEET ONION AND GARLIC SPREAD

Steps:

• Peel and quarter onions.
• In a large bowl stir together oil and honey.
• Add onions and garlic, stirring to coat.
• Transfer mixture to a greased 2-quart square baking dish.
• Bake, uncovered, in a 350* oven for 30 to 40 minutes, stirring occasionally.
• Remove from oven; cool.
• Place in food processor bowl or blender container.
• Add salt; cover and process or blend till smooth.
• Serve on toast points or crusty French bread.
• Store any leftovers, covered, in the refrigerator for up to one week.
• Makes about 1/2 cup.
• Enjoy!

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish. Drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours.
• Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor. Puree until smooth.

SMOKEY WHITE BEAN SPREAD WITH ROASTED GARLIC AND BASIL

Steps:

• In a food processor, combine the beans, chopped onion, 2/3 cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days. Return it to room temperature before serving.

ROASTED GARLIC AND THREE CHEESE SPREAD

Steps:

• Cut off top of garlic bulb to expose cloves. Spray garlic lightly with cooking spray and wrap in aluminum foil. Bake at 400°F until very tender about 30 to 40 minutes.
• Cool slightly and gently press cloves to remove from skins. Mash cloves with fork.
• Mix cheeses, garlic, and white pepper in medium bowl, adding milk 1 tablespoon at a time. Add just enough milk to make desired spred consistency.
• Refrigerate a minimum 3 to 24 hours. Best if chilled 24 hours.
• Spoon into serving bowl and serve with veggie and croustades or Wheat Thins.

ROASTED GARLIC SPREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap each head in heavy-duty aluminum foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic heads,leaving root end intact. , In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in flour until blended. Dissolve bouillon in water; gradually add to garlic mixture. Bring to a boil; cook and stir for 2 minutes. Serve with bread.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of bulbs; brush each with 1/2 tsp. oil. Wrap each bulb in heavy duty foil.
• 2. Place wrapped garlic and tomatoes (unwrapped) in a foil-lined 9-in square baking pan. Brush tomatoes with remaining oil.
• 3. Bake at 425 degrees for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes.
• 4. Squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic.
• 5. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.