Roasted Garlic Spread
Makes 1 1/4 cups
1 large head garlic
1 Tbsp. olive oil
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. salt
2 Tbsp. minced fresh chives
1. Cut top off garlic, leaving head intact. Place garlic in a small baking pan; drizzle with oil. Cover with aluminum foil and bake at 350-f degrees for 45 minutes. Uncover and bake 10 additional minutes or until garlic is soft.
2. Remove from oven and let cool completely. Remove and discard outermost layers of papery skin from garlic. Scoop out soft garlic pulp with a small spoon; set pulp aside. Beat cream cheese and butter at high speed of an electric mixer until light and fluffy. Add garlic pulp and salt; beat until blended. Stir in chives.
3. Store spread in refrigerator up to two weeks. Serve at room temperature. Great on toasted baguettes or crackers.
Recipe from an Ann Lund cookbook, not sure what one! Photo by Monica M.