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Roasted Garlic Cream Cheese with Sun-dried Tomatoes

Prep Time10 minutes
Cook Time30 minutes
Total Time40 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.

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 Facts
Roasted Garlic Cream Cheese with Sun-dried Tomatoes
Serving Size
 
1 ounce
Amount per Serving
Calories
87
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
9
mg
3
%
Sodium
 
525
mg
23
%
Potassium
 
249
mg
7
%
Carbohydrates
 
6
g
2
%
Fiber
 
0.2
g
1
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Vitamin A
 
74
IU
1
%
Vitamin C
 
3
mg
4
%
Calcium
 
261
mg
26
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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