Mike's Creamy Roasted Garlic Spread
Diehard garlic fans like myself use the Garlic Bertoli Alfredo, Garlic Infused Olive Oil instead of regular oil and 1 additional teaspoon Granulated Garlic.
Ingredients
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● For The Roasted Garlic Spread
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1 (15 oz) Jar Bertoli Garlic Alfredo Or Regular Ragu Alfredo [any other brands may lend a metallic taste to your spread]
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2 large 3" Elephant Garlic Bulbs [equals 1 cup roasted garlic]
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2 cup Mozzarella Cheese [room temp]
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1 (8 oz) Philadelphia Cream Cheese [room temp]
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1/2 cup Parmesan Cheese
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1/2 cup Sun Dried Tomatoes [chopped]
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1 can Artichokes [in water - drained - rough chopped]
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1 packages (10 oz) Frozen Spinach [fully drained & squeezed - rough chopped]
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1/4 cup Chives [chopped]
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1/2 tsp White Pepper
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1 tbsp Fresh Parsley Or 1 tsp Dried Parsley
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1 pinch Each: Sea Salt - Rosemary - Thyme [for garlic bulbs]
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1 Bottle Extra Virgin Olive Oil [for garlic bulbs]
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1 box Tinfoil [for garlic bulbs]
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1 large Piece Cheesecloth [to drain spinach]
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1 box Tinfoil
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● For The Serving Options
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1 loaf French Bread Or Baguette Bread
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1 loaf Flat Crispy Bread
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1 box Roasted Garlic Triskets
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1 box Sun Dried Triskets
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1 box Pita Chips
Cooking Instructions
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1
Preheat oven to 425°.
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2
Pull out all cheeses to bring them to room temperature.
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3
Fully drain your Artichokes, dethaw your Spinach and completely drain as well. Use cheese cloth to squeeze all fluid from Spinach.
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4
Take off as much of the white garlic husk as you can without having the bulbs fall apart.
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5
Do not cut any portion of the garlic bulbs. Leave them completely in tact. Place on tinfoil and gently pull up the sides to create a tinfoil bowl.
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6
Add about 1/4 cup Olive Oil to each garlic bulb inside the tinfoil. Don't overfill.
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7
Add a pinch of Sea Salt, Rosemary and Thyme to the tops of your oil coated garlic bulb.
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8
Wrap bulb up tightly in tinfoil and double wrap garlic bulb with tinfoil.
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9
Bake for 1 hour and 15 minutes or until soft.
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10
Once cooled, pull your garlic meat from its outer husks. Mash with a fork or potato masher and discard any skins that don't mash completely. Reserve Olive Oil for bread later on.
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11
Add all cheeses, Alfredo and garlic together and mix well.
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12
Add in all other ingredients leaving the Artichokes for last.
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13
Place in oven safe bowl at 350° and bake 35 minutes or until bubbling.
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14
If serving on French Bread or Baguette Bread: Slice bread in 1" slices. Brush leftover Olive Oil from garlic bulbs on bread. Place on cookie sheet and put in oven for 15 minutes at 350° or until crispy. Slice each piece in half and plate with garlic spread.
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15
If you don't have enough Garlic Infused Olive Oil from your bulbs to brush on your bread, add additional, regular Olive Oil, 1 tsp Garlic Powder and some Dried Parsley to your bowl and mix. * Pictured directly below is the creamier version of Roasted Garlic Spread made with Alfredo Sauce.
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16
Authors Note: For a fluffier Roasted Garlic Spread, you can omit the Alfredo Sauce and substitute it for 2/3 cup Sour Cream and one more 8 oz brick Philadelphia Cream Cheese.
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17
Other excellent options for breads are Roasted Garlic Triskets, Sun Dried Triskets and Pita Chips.
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