Roasted Garlic Cream Cheese with Sun-dried Tomatoes
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 10Servings
Calories: 87kcal
Ingredients
1head of garlic
1 to 2teaspoonsolive oil
8ouncesblock-style cream cheesesoftened
¼cupsun-dried tomatoesor adjust to taste
Pinchsalt 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.
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.