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Roasted Garlic Cream Cheese with Sun-dried Tomatoes

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Roasted Garlic Cream Cheese with sun-dried tomatoes is a delicious and savory cream cheese spread that adds flavor to any dish! This creamy cheesy dip is easy to make and perfect for game days and parties.

Cream cheese spread onto a piece of bread.

We love appetizers; especially, simple starters like bruschetta or crostini. There’s just something appealing about finger foods loaded with intense flavors.

Our roasted garlic cream cheese makes the perfect easy appetizer with the rich flavors of cream cheese, smoky roasted garlic, and briny sun-dried tomatoes. The recipe is easy to prepare and only has 3 steps. the longest part is waiting for the garlic to roast.

Once that’s done, simply blend the ingredients to create this smooth and creamy topping for toasted Italian bread, French bread, rustic sourdough, bagels, crackers, fresh vegetables, or Melba toast.

How to Make Roasted Garlic Cream Cheese with Sun-dried Tomatoes:

See the recipe card below for the ingredient amounts and full instructions.

  1. Preheat the oven to 425°F, and cut the top off of a bulb of garlic to expose the cloves. Drizzle the bulb with olive oil, and wrap it tightly in aluminum foil.
  2. Roast the garlic for 25 to 35 minutes until the cloves are golden brown, soft, and fragrant.
  3. Once the garlic finishes roasting, unwrap the aluminum foil and let it cool for a few minutes until it’s easy to handle.
Garlic and olive oil in a bowl.
Roasted garlic in foil.
  1. Place the cream cheese, sun-dried tomatoes, salt, and pepper into a food processor. Press the cooled garlic cloves out of their papery layers into the food processor.
  2. Pulse several times to combine the ingredients.
  3. Serve with your favorite bread, crackers, or vegetables.
Cream cheese, garlic, and sun-dried tomatoes in a food processor.
Flavored cream cheese in a food processor.

How to Store Garlic and Cream Cheese Spread:

Refrigerator: Store leftover cream cheese lasts in the refrigerator for 4 to 5 days.

Why does roasted garlic taste better?

Roasted garlic has a deeper, sweeter flavor than raw garlic. Roasting caramelizes the natural sugars in the garlic, creating a richer and more mellow taste.

Roasting also reduces the pungent flavor of raw garlic and softens its texture, making it smoother and easier to spread on toast or crackers.

Do you need to soften the cream cheese?

Yes, the cream cheese works better if it’s softened ahead of time.

Can you double this recipe?

Yes, you can double this recipe if desired. Simply double the amount of all ingredients and pulse in a food processor until combined.

Top down view of cream cheese spread over a piece of bread.

Is it necessary to add sun-dried tomatoes?

No, it is not necessary to add sun-dried tomatoes. You can choose to include them if desired, but they are not necessary for the recipe.

We like to add extra roasted garlic or garlic powder when we omit the sun-dried tomatoes.

What other seasonings can you add?

You can add other seasonings, such as herbs (parsley, basil, thyme, rosemary, or oregano) and spices (cayenne pepper, red pepper flakes, cumin, onion powder, or chili powder). You can also lemon juice or a drizzle of olive oil to give it an extra boost of flavor.

Additionally, you can also mix in some chopped nuts for added crunch and texture. Other great additions are crumbled bacon and Parmesan cheese!

Can you use raw or jarred garlic?

It’s best to use roasted garlic for this cream cheese spread. Raw garlic is too pungent and jarred garlic has a vinegar flavor that is too strong when added to the sun-dried tomatoes.

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Close up view of garlic and sun dried tomato cream cheese on bread.

Roasted Garlic Cream Cheese with Sun-dried Tomatoes

4.4 from 7 votes
Print Pin
Author: Kim
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 Servings

Ingredients

  • 1 head of garlic
  • 1 to 2 teaspoons olive oil
  • 8 ounces block-style cream cheese, softened
  • ¼ cup sun-dried tomatoes, or adjust to taste
  • Pinch salt and pepper

Instructions
 

  • Preheat the oven to 425°F.
  • Cut the head off a bulb of garlic leaving the cloves intact. Drizzle the exposed cloves with 1 to 2 teaspoons of olive oil. Wrap the bulb tightly with aluminum foil and roast for 25 to 35 minutes.
    1 head of garlic
    1 to 2 teaspoons olive oil
  • After the garlic roasts, carefully remove the foil and allow the garlic to cool slightly.
  • Place the cream cheese, sun-dried tomatoes, salt, and pepper into a food processor. Press the cooled garlic cloves out of their papery skins into the food processor and pulse several times to combine the ingredients.
    8 ounces block-style cream cheese
    ¼ cup sun-dried tomatoes
    Pinch salt and pepper
  • Serve immediately with toast, crackers, chips, or vegetables.
  • Scroll up and see the post for storage information and FAQs.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of cream cheese. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1ounceCalories: 87kcalCarbohydrates: 6gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 525mgPotassium: 249mgFiber: 0.2gSugar: 4gVitamin A: 74IUVitamin C: 3mgCalcium: 261mgIron: 0.2mg
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