Description
This Confit Garlic Cream Cheese combines slow-roasted garlic in olive oil with creamy, smooth cream cheese for a delicious, savory spread. Perfect on bagels, sandwiches, or served as a dip!
Ingredients
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For the confit garlic:
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3 heads garlic, peeled
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1 cup extra-virgin olive oil (add more if needed)
For the cream cheese:
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2 (8-ounce) packages cream cheese, at room temperature
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Instructions
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Roast the garlic:
Preheat the oven to 250ºF (120ºC).
Place the peeled garlic cloves into a baking dish or cocotte with a cover. Pour olive oil over the garlic, ensuring the cloves are covered. Add more oil if necessary.
Cover the dish and bake for about 2 hours, until the garlic is tender and golden. -
Cool and prepare:
Let the garlic and oil cool to room temperature.
Set aside ⅓ cup of the roasted garlic cloves for the cream cheese, reserving the remaining garlic and oil for another use. Store the garlic and oil in an airtight container in the refrigerator for up to 2 weeks. -
Blend the cream cheese:
Add the ⅓ cup of confit garlic cloves and cream cheese to a food processor or stand mixer.
Blend or mix on low speed until smooth, about 1 minute.
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Serve and store:
Spread the garlic cream cheese on bagels, sandwiches, or use as a dip.
Store any leftover confit garlic cream cheese in an airtight container in the refrigerator for up to 1 week.
Notes
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The confit garlic can be stored separately in the fridge for up to 2 weeks.
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This recipe can be doubled for larger gatherings.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg