Roasted Garlic Spread

Rita~'s Note:

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.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 10

• 4 heads garlic
• 1⁄8;-¼ cup olive oil
• salt and pepper
• ½ 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!

Reviews

[littlemafia]

You don't know how great is this until you don't try it!Luckily,my little ones like garlic too,so I mixed some in their sour cream.That was the first thing gone from their dishes!Thank you,Rita.

[bluemoon downunder]

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!

[PattyLouise]

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.