Roasted Garlic and Sun Dried Tomato Spread
Elevate your appetizer game with this irresistible roasted garlic and sun-dried tomato spread, a creamy and flavor-packed delight perfect for entertaining or everyday snacking. Featuring roasted garlic, which becomes irresistibly sweet and caramelized, paired with tangy sun-dried tomatoes and fresh basil, this spread offers the perfect balance of bold yet comforting flavors. Softened cream cheese and Greek yogurt lend a luscious texture, while a hint of lemon juice brightens the mix. Easy to prepare with a quick blend in the food processor, this versatile spread is ideal for pairing with crackers, toasted bread, or crisp veggies. Wholesome and vibrant, this dip is an impressive addition to any charcuterie board or party platter, and it can be refrigerated for up to five days to enjoy later. Perfect for fans of Mediterranean-inspired dips, don’t miss this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 whole Garlic head
- 2 tablespoons Olive oil
- 6 pieces Sun-dried tomatoes (packed in oil)
- 4 ounces Cream cheese (softened)
- 2 tablespoons Greek yogurt
- 4 leaves Fresh basil leaves
- 1 teaspoon Lemon juice
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic head to expose the tops of the cloves. Place the garlic head on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap it tightly in the foil.
Roast the garlic in the preheated oven for 35–40 minutes, or until the cloves are golden and soft. Set aside to cool.
While the garlic is roasting, drain the sun-dried tomatoes from their oil and pat them dry with a paper towel. Set them aside.
Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a food processor.
Add the sun-dried tomatoes, cream cheese, Greek yogurt, basil leaves, lemon juice, remaining 1 tablespoon of olive oil, kosher salt, and black pepper to the food processor.
Blend the mixture until smooth and creamy, scraping down the sides as necessary.
Taste the spread and adjust seasoning if needed. For a thinner consistency, you can add a teaspoon of water or reserved oil from the sun-dried tomatoes.
Transfer the spread to a serving dish and garnish with a drizzle of olive oil or a sprinkle of chopped basil if desired.
Serve with crackers, toasted bread, or fresh vegetables. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
