Roasted Garlic Cream Cheese with Sun-dried Tomatoes
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.
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.
