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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
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Nutritional Facts 2 tablespoons equals 89 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 133 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.
Originally published as Roasted Garlic & Tomato Spread in Taste of Home August/September 2009, p45
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Reviewed on Apr. 05, 2012 by Lyv
This spread was so yummy! I love the combination of all of the flavors and with tomatoes and garlic you can't go wrong!
Reviewed on Nov. 27, 2011 by jkjkjksend
this was a pretty easy dip to make and it was gone by the end of the night. i would definently make this again for any party. It was prefect with crackers.
Reviewed on Dec. 06, 2010 by carrie carney
VERY good. I brought to a holiday party and everyone loved it! I would definitely make this again.
Reviewed on Aug. 10, 2010 by FACSteacher
I gave this only 4 stars because I didn't add the tomatoes so didn't want to rate the recipe as a whole. I planned to add the tomatoes but hubby tasted it without and thought it was fine. I also used garden cream cheese b/c that was all I could find at the store but it tastes great! This is a great dip!
Reviewed on Jun. 06, 2010 by lurky27
Absolutely delicious! Definitely worth doubling. It will go fast!~ Theresa
Absolutely delicious! Definitely worth doubling. It will go fast!
~ Theresa
Reviewed on Jan. 19, 2010 by jen e
very good tastes even better after sitting in the fridge for a few days!!
Reviewed on Sep. 04, 2009 by cookbev
This is a great recipe. I adjust a few of the ingredients, and I always double the recipe (it goes so fast at parties!). I use one chive & onion cream cheese, and the other is low fat plain. Also, I use olive oil spray on the tomatoes & garlic before baking them to lower the fat content. Instead of Italian seasoning, I use fresh basil and chives from my garden, as well as fresh cracked pepper, dried oregano and dried rosemary. I serve it cold with pita chips.
Reviewed on Aug. 21, 2009 by TaraM20
After the garlic bulbs cool you squeeze them out of the skins and it is very mushy so there is no need to chop the garlic. Just smash it with a fork while smashing the tomatoes.
Reviewed on Aug. 12, 2009 by micharm
sllingky ~~ Once I squeezed the garlic into the bowl, I mashed it with a fork. I then added the other ingredients and gave it a whirl with a mixer to make sure everything was blended. Delicious and different spread!
Reviewed on Aug. 05, 2009 by sllingky
This recipe is extremely confusing to me. I have reread this recipe a dozen times and am very confused over what to do with the garlic after it is roasted. I'm guessing you don't serve it as whole cloves, but it never says to chop the garlic. I'm just guessing that is what you do, but am not sure! Otherwise a great recipe.
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