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Roasted Garlic Spread

 Roasted Garlic Spread
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
8 ServingsPrep: 20 min. Bake: 30 min.

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.