Best 15 Roasted Garlic Spread Recipes

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Roasted garlic spread is a delicious, versatile condiment that can be used as a dip, a spread, or a marinade. It's easy to make and can be stored in the refrigerator for up to two weeks. The best recipe for roasted garlic spread depends on your personal preferences, but there are a few general tips to keep in mind when making it. First, use high-quality garlic. Fresh, plump garlic bulbs will produce the best flavor. Second, roast the garlic until it is soft and caramelized. This will bring out its natural sweetness. Third, use a good quality olive oil. Extra virgin olive oil is the best choice for roasted garlic spread, as it has a rich, fruity flavor. Finally, season the spread to taste with salt, pepper, and herbs or spices.

Let's cook with our recipes!

GARLIC ROASTED TOMATO SPREAD



Garlic Roasted Tomato Spread image

These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.

Provided by Allrecipes

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 3h15m

Yield 8

Number Of Ingredients 6

2 pounds Roma tomatoes, halved lengthwise
½ cup olive oil
1 clove garlic, crushed
1 tablespoon dried oregano
1 teaspoon white sugar
1 teaspoon salt

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.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD



Roasted Eggplant, Onion and Garlic Dip or Spread image

Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

Provided by Ducky

Categories     Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated parmesan cheese
salt
black pepper, coarsely ground
1/4 cup cilantro, loosely packed roughly chopped

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



Blue Cheese and Roasted Garlic Dip/Spread image

This is the most amazing dip that is also wonderful spread on grilled steaks and burgers and also wonderful served on the side with raw veggies --- fresh garlic may be used, but be cautious only to use a small amount 1 teaspoon minced or less of fresh will do fine as it will overpower the other ingredients, I use about 1 tablespoon roasted for this, start by adding in a small amount at a time, and increase the amount of roasted garlic (fresh or roasted) as this dip gets stronger when left left to chill for the full 24 hours, so you might want to start with a small amount of garlic and add in more the following day if desired --- this is a dip I created years ago and still serve it today at get togethers it is the first to completey go so I always make a double batch --- gorgonzola cheese can be replaced with blue cheese for a milder flavor --- plan ahead this dip needs to chill 8-24 hours before using, you may adjust all ingredients to taste, if you prefer a more creamy dip increase the sour cream slightly, but start with the stated amounts, you will love this dip! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 10m

Yield 4 cups (approx)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, room temperature
1 cup blue cheese, finely crumbled (can use Roquefort in place of blue cheese)
1 cup mayonnaise (use mayo not salad dressing for this)
1 cup sour cream
2 -3 green onions, finely chopped (yellow onions can be used, but green is better)
1 tablespoon roasted garlic (1 teaspoon fresh minced garlic can be used in place of the roasted, start with stated amounts and ad)
1/2 teaspoon celery salt
1 -2 drop Tabasco sauce (or to taste)
black pepper

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



Roasted Garlic & Tomato Spread image

Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads. -Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1-1/2 cups.

Number Of Ingredients 7

2 whole garlic bulbs
3 teaspoons olive oil, divided
3 plum tomatoes, quartered
1 carton (8 ounces) spreadable chive and onion cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
Crackers or snack breads

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.

Nutrition Facts : Calories 89 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD



Roasted Garlic and Sun-Dried Tomato Spread image

You will not BELIEVE the flavor of this spread till you try it! It creates a taste explosion in your mouth and makes you think you're in sunny Greece. Serve with crackers or pita crisps.

Provided by Semra22

Categories     Spreads

Time 40m

Yield 2 cups

Number Of Ingredients 7

2 heads roasted garlic
1/2 teaspoon olive oil
1 (8 ounce) package cream cheese
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup sun-dried tomato packed in oil
1/2 cup finely chopped toasted walnuts

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



Roasted Garlic Cheese Spread image

Make and share this Roasted Garlic Cheese Spread recipe from Food.com.

Provided by PalatablePastime

Categories     Spreads

Time 1h25m

Yield 1 cup

Number Of Ingredients 7

1 whole head of garlic
1 tablespoon olive oil (amount approximate)
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup snipped fresh chives (optional; amount to taste)

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



Garlic Roasted Eggplant Spread image

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.

Provided by Vino Girl

Categories     Spreads

Time 1h25m

Yield 2 cups

Number Of Ingredients 9

3 medium eggplants, peeled and sliced thinly (1/8-inch)
2 1/2 teaspoons salt
10 garlic cloves, peeled
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
roasted bell pepper, slices (optional)
parmesan cheese (optional)

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



Roasted Garlic Spread image

This delicious cream cheese and roasted garlic spread cum dip is the perfect fit for your appetizer table.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 50m

Yield 8

Number Of Ingredients 10

1 medium bulb garlic
1 teaspoon olive oil
4 packages (3 oz each) cream cheese, softened, cut into cubes
3/4 cup freshly shredded Parmesan cheese (3 oz)
2 teaspoons chopped fresh rosemary leaves
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Additional chopped fresh rosemary leaves, if desired
Bagel chips or crackers, if desired

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.

Nutrition Facts : Calories 200, Carbohydrate 4 g, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg

ROASTED GARLIC CRANBERRY CREAM CHEESE SPREAD



Roasted Garlic Cranberry Cream Cheese Spread image

Lightly sweet and savoury with a delicate but addicting flavor. The original recipe called for currants and almonds, but since I didn't have either, I came up with this winning variation. Prep time doesn't include soaking the cranberries or refrigeration.

Provided by Marla Swoffer

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 5

2 heads roasted garlic
1/2 cup dried cranberries
8 ounces cream cheese
salt
pepper

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



Roasted Sweet Onion and Garlic Spread image

For all you garlic lovers out there! This could be served with a salad or use it as a spread on sandwiches.

Provided by Sharon123

Categories     Southwestern U.S.

Time 40m

Yield 1/2 cup

Number Of Ingredients 5

2 medium sweet onions (Maui, Vidalia, Texas Sweet 1015, or other)
2 teaspoons olive oil
2 teaspoons honey (optional)
4 garlic cloves, peeled
1/8 teaspoon salt

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



GARLIC ROASTED TOMATO SPREAD image

Categories     Tomato

Number Of Ingredients 6

2 pounds Roma/plum tomatoes, halved lengthwise
1/2 cup olive oil
1 clove garlic, crushed
1 tablespoon dried oregano
1 teaspoon white sugar
1 teaspoon salt

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



Smokey White Bean Spread with Roasted Garlic and Basil image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 cups

Number Of Ingredients 10

Four 15 1/2 ounce cans white beans, drained and liquid reserved
1/2 cup chopped onion
1 cup bean liquid
2 garlic cloves, peeled and chopped
3 tablespoons fresh lemon juice
4 teaspoon salt
1 tablespoon liquid hickory smoke flavoring
1 teaspoon freshly ground black pepper
10 large basil leaves, chopped
1 tablespoon finely chopped sage, optional

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



Roasted Garlic and Three Cheese Spread image

Good with veggies, croustades and Wheat Thins. **This needs to be made a day ahead for flavors to blend.**

Provided by Debbwl

Categories     Spreads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

1 bulb of garlic
8 ounces fat free cream cheese, softened
2 ounces goat cheese
2 ounces parmesan cheese
1/8 teaspoon white pepper
2 -4 tablespoons skim milk

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



Roasted Garlic Spread image

Since garlic is so easy to grow, it's one of the favorite plants in our garden. This thick spread has a mild mellow flavor, making it perfect for topping any bread.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 1/2 cup.

Number Of Ingredients 7

2 large garlic heads
1 teaspoon olive oil
1 to 2 tablespoons butter
1 to 2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2/3 cup boiling water
Italian or French bread, sliced

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.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ROASTED GARLIC & TOMATO SPREAD



Roasted Garlic & Tomato Spread image

A different kind of spread for garlic lovers.

Provided by Daune (pronounced "Dawn") Browne

Categories     Other Appetizers

Time 55m

Number Of Ingredients 7

2 whole garlic bulbs (not the cloves)*
3 tsp olive oil, divided
3 plum tomatoes, quartered
1 8-oz carton spreadable chive & onion cream cheese
1/4 tsp italian seasoning
1/4 tsp salt
*each bulb contains about 10 cloves

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.

Tips:

  • To roast garlic, cut off the top of the head, drizzle with olive oil, and wrap in foil. Roast at 400°F for 45 minutes to an hour, or until the cloves are soft and golden brown.
  • For a smooth and creamy spread, use a food processor or blender to blend the roasted garlic with the other ingredients.
  • If you don't have a food processor or blender, you can mash the roasted garlic with a fork and then stir in the other ingredients.
  • To make the spread ahead of time, store it in an airtight container in the refrigerator for up to a week.
  • Roasted garlic spread can be used as a dip for vegetables, crackers, or bread. It can also be used as a spread for sandwiches or wraps.

Conclusion:

Roasted garlic spread is a versatile and flavorful condiment that can be used in a variety of ways. It's easy to make and can be stored in the refrigerator for up to a week. Whether you're using it as a dip, a spread, or a marinade, roasted garlic spread is sure to add a delicious touch to your next meal.

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