ROASTED GARLIC HERB BUTTER
My favorite way to serve this spread is to smear it on lightly toasted bakery-fresh sourdough bread, however, any bread would be delightful. I have not tried using in place of a typical garlic bread spread, but I bet it would be fantastic. I also have not tried it with other herbs, but there's a lot of room for creativity here. All measurements are approximations, and are always adjusted for taste and consistency. This simply made concoction will have everyone thinking you are a culinary genius!
Provided by Sitka Sound
Categories Low Protein
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Seperate garlic into individual cloves.
- Place cloves on sheet of tinfoil and drizzle with olive oil.
- Wrap cloves tightly in foil and bake for 45 minutes.
- While garlic is roasting, mince fresh herbs.
- Unwrap tinfoil and let cloves cool.
- Squeeze cloves out of paper casing into bowl.
- Mash together with fork or whisk butter, roasted garlic and herbs.
- Store covered in refrigerator for up to three days, bringing to room temperature before serving.
ROASTED-GARLIC HERB SPREAD
If you love garlic and love low fat then you will go crazy over this recipe. Soooooo good on crispy bread or as a dip. Gourmet
Provided by JoJoStar
Categories < 4 Hours
Time 1h30m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 425.
- Cut off and discard 1/2 inch tops of garlic heads, exposing cloves.
- Put garlic in pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil.
- Roast until garlic is golden and tender, 1-1 1/4 hours.
- When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic.
- Mash well with a fork and season with salt.
Nutrition Facts : Calories 2269.7, Fat 217.2, SaturatedFat 30.1, Sodium 2371.1, Carbohydrate 80, Fiber 5.3, Sugar 2.4, Protein 15.4
HERB SPREAD
Steps:
- (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
- In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
- Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.
SAVORY GARLIC SCONES WITH CHEESY HERB SPREAD
Steps:
- Preheat the oven to 375 degrees F; position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside.
- With a serrated knife, cut the top quarter off the garlic head to expose the tops of the cloves. Place the garlic, cut side up, on a sheet of foil large enough to enclose it; drizzle with olive oil. Close the foil completely around garlic, crimping the sides and top so no steam can escape. Roast the garlic in the oven until softened and cooked through, about 30 minutes. Carefully remove the garlic from the foil and, squeezing from the bottom, release the roasted cloves into a medium bowl. Add the eggs and milk, stir to combine, and set aside.
- In a large bowl, whisk to combine the flour, baking powder, pepper and salt. Use a pastry blender, two knives or your fingers to combine the butter to make the mixture crumbly.
- Add the wet garlic mixture to the dry flour mixture and gently stir. Add the scallions; gently combine to evenly distribute. If the dough seems too dry, add more milk, a tablespoon at a time.
- Turn the dough out onto a well-floured work surface. With your hands, pat into a 6-by-9-inch rectangle. Cut into 6 squares and then cut the squares in half diagonally. Place the scones on prepared baking sheet, spaced 1-inch apart.
- Bake until golden and cooked through, 25 minutes. Serve with the Cheesy Herb Spread.
- Place the cream cheese, Gorgonzola, butter, garlic powder, onion powder, salt and cayenne in a food processor and pulse until well blended. Add the herbs and pulse until combined. (Alternatively, mix all ingredients with a spoon in a large bowl until combined.) Chill in refrigerator until ready to use.
- Yield: 1 1/2 cups
GARLIC AND HERB CREAM CHEESE
This herb and cheese spread is great on crackers, sandwiches when bored with mayo and mustard, or tucked into beef Wellington! It's so much cheaper to make it than buy it.
Provided by Lisa Mayer Kaelblein
Categories Side Dish Sauces and Condiments Recipes
Time 8h10m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 0.9 g, Cholesterol 41.6 mg, Fat 14.4 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 122.8 mg, Sugar 0.1 g
ROASTED GARLIC SPREAD
This is great on veggies, potatoes, pasta, rice. Top a grilled steak, fish or chicken. Spread on your favorite bread or dip a breadstick into it. Blend into cream cheese for a garlic spread. The uses are endless.
Provided by Rita1652
Categories Low Cholesterol
Time 1h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
- Roast in 375°F oven about 45-50 minutes.
- Till soft and golden.
- Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
- Can be frozen.
- Just bring to room temperature and mix with a fork.
- Use on whatever you like or do like me and use on everything!
Nutrition Facts : Calories 59.7, Fat 2.8, SaturatedFat 0.4, Sodium 4.1, Carbohydrate 7.9, Fiber 0.5, Sugar 0.2, Protein 1.5
GARLIC HERB SPREAD
Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance. -Cheryl Fortier, Athabasca, Alberta
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, butter, parsley, garlic and seasonings until blended. Refrigerate overnight. Serve with crackers or vegetables.
Nutrition Facts : Calories 134 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
GARLIC HERB SPREAD
Make and share this Garlic Herb Spread recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 10m
Yield 1 1/2 cups, approximately, 10 serving(s)
Number Of Ingredients 5
Steps:
- Chef's Note: roasting the garlic cloves intensifies the flavour a little.
- In food processor, process garlic, basil and green onion; process until finely chopped.
- Add cheeses; pulse until blended but still chunky.
- Chill before serving.
- Serve on bagels or crackers.
Nutrition Facts : Calories 60.2, Fat 3.7, SaturatedFat 2.5, Cholesterol 14.4, Sodium 234.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 4.9
ROASTED-GARLIC HERB DIP
Categories Condiment/Spread Garlic Herb Appetizer Roast Cocktail Party Thanksgiving Party Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours.
- When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.
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