- 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
- 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.
- 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.
Reviews forRoasted Garlic & Tomato Spread
"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."
"This was excellent with the new Keebler Pita Crackers. Will definitely be making again."
"This spread was so yummy! I love the combination of all of the flavors and with tomatoes and garlic you can't go wrong!"
"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."
"VERY good. I brought to a holiday party and everyone loved it! I would definitely make this again."
"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!"
"Absolutely delicious! Definitely worth doubling. It will go fast!~ Theresa"
"very good tastes even better after sitting in the fridge for a few days!!"
"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.
"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. "