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Roasted Garlic & Tomato Spread Recipe

Roasted Garlic & Tomato Spread Recipe

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
TOTAL TIME: Prep: 45 min. + cooling YIELD:12 servings


  • 2 whole garlic bulbs
  • 3 teaspoons olive oil, divided
  • 3 plum tomatoes, quartered
  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • Crackers or snack breads


  • 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil.
  • 2. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads. Yield: 1-1/2 cups.

Nutritional Facts

2 tablespoon: 89 calories, 7g fat (4g saturated fat), 18mg cholesterol, 133mg sodium, 4g carbohydrate (2g sugars, trace fiber), 1g protein

Reviews for Roasted Garlic & Tomato Spread

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Reviewed Feb. 3, 2014

"I made this for the Super Bowl and I loved the flavor of it. I used Pita chips but I like the idea of Pita Crackers - I haven't tried them but maybe they wouldn't be as crunchy as Pita chips which I thought were a little too crunchy. Everyone really enjoyed this spread/dip."

Reviewed Sep. 1, 2013

"This was excellent with the new Keebler Pita Crackers. Will definitely be making again."

Reviewed Apr. 5, 2012

"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 Nov. 27, 2011

"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 Dec. 6, 2010

"VERY good. I brought to a holiday party and everyone loved it! I would definitely make this again."

Reviewed Aug. 10, 2010

"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 Jun. 6, 2010

"Absolutely delicious! Definitely worth doubling. It will go fast!

~ Theresa"

Reviewed Jan. 19, 2010

"very good tastes even better after sitting in the fridge for a few days!!"

Reviewed Sep. 4, 2009

"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 Aug. 21, 2009

"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 Aug. 12, 2009

"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 Aug. 5, 2009

"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."

Reviewed Jul. 22, 2009


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