Prep 5 mins
Cook 45 mins
This is wonderful! and SOOOOOO garlicky!!
- 1 garlic head
- 1 teaspoon olive oil
- 1 (8 ounce) package cream cheese, softened (i use FF)
- 2 ounces goat cheese
- 1⁄4 cup freshly grated parmesan cheese
- salt & freshly ground black pepper
- 2 -3 tablespoons milk
- chopped fresh chives or parsley (to garnish)
- Slice the top off the garlic bulb to reveal the cloves.
- Drizzle with olive oil and wrap in aluminum foil.
- Bake in a 400F (200C) oven for 45 minutes.
- Cool and remove garlic cloves from their skins by gently squeezing.
- Mash the garlic with a fork and combine with the remaining ingredients, mixing well and adding enough milk to achieve a spreadable consistency.
- Spoon into a serving bowl and sprinkle with chopped herbs.
- Serve with raw vegetables, crackers, or pita bread.
Very, very good dip. I used regular cream cheese and about one and a half heads of garlic. Goat cheese isn't available at my local (rural) market...so, this recipe had to wait for an out of town shopping trip. Goat cheese will permanently be on that shopping list now. Thanks for posting. ***UPDATE*** I prepared this recipe and spread it on spinach tortillas which were then rolled up and sliced for appetizer pinwheels. There wasn't a single one left on the plate at the end of the evening. Everyone loved them. :)
I read this recipe on Sunday and was in the kitchen within an hour getting things together. I needed something to take to work for a potluck and couldn't wait to try it. I doubled the recipe to have some for DH and I, but I'm such a garlic fiend that I used 3 roasted garlic bulbs while doubling everything else. I took a tip from another reviewer and put everything in the food processor and whipped it smooth while adding the milk (1/4 cup). The texture was almost fluffy but it's also a thick and creamy and oh so garlicky flavored spread. I used 8oz of low fat cream cheese and 8oz fat free cream cheese. I only had Athenos Feta (4oz) on hand instead of 'goat cheese' and it is wonderful! The spread has a savory flavor, along with the sweetness of the roasted garlic, the cream cheese and the buttery, nutty-ness of the parmesan; it's a perfect blend. Again, we are tried and true garlic lovers, and 3 bulbs is perfect for us, so use your judgment according to your taste. We tried it on whole wheat Ritz crackers and a small piece of whole wheat toast and it's absolutely the best spread I've ever had. DH loved it as well and didn't want me to take any of it to work! :) It's a great spread and could be used with so many other flavors and in so many ways. I've already got plans for another batch with seasoned roasted garlic. You can use red pepper flakes, dried basil, cumin, cilantro, oregano, thyme, rosemary, etc. The possibilities are infinite.
I took it to work for our potluck and it was a hit. There were only a couple of people who thought it was too much garlic, but one of them doesn't really like garlic anyway. Everyone else loved it!
We just had some of it for dinner this evening over spinach, tomato and wheat flavored penne with bite size grilled chicken and shredded asiago cheese. I put about a teaspoon of spread over my hot penne and it melted and coated the pasta perfectly. With the grilled chicken and asiago, it was dee-lish! I'll be taking the leftovers for lunch tomorrow. Thanks so much for posting this great recipe! :)
Wow! I don't know what else to say ... this is fantastic. I didn't add the milk -- didn't need it to get the consistency I wanted. I made this up for my husband's lunch -- I'm planning on using it with smoked salmon, cucumbers, and red onion on whole wheat pitas. The flavor is just wonderful; I suspect this will just knock his socks off. Thanks so much for posting this!