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Roasted Garlic Spread Recipe

Since garlic is so easy to grow, it's one of the favorite plants in our garden. This thick spread has a mild mellow flavor, making it perfect for topping any bread.—Janice Mitchell, Aurora, Colorado

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Roasted Garlic Spread Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

2 large garlic heads
1 teaspoon olive oil
1 to 2 tablespoons butter
1 to 2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2/3 cup boiling water
Italian or French bread, sliced

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap each head in heavy-duty aluminum foil.
Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic heads,leaving root end intact.
In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in flour until blended. Dissolve bouillon in water; gradually add to garlic mixture. Bring to a boil; cook and stir for 2 minutes. Serve with bread. Yield: about 1/2 cup.

Nutritional Facts 1 serving (1 tablespoon) equals 35 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 121 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Originally published as Roasted Garlic Spread in Taste of Home February/March 1999, p41