Roasted Garlic Sun-Dried Tomato Spread

Photo: Down to Earth Recipes
A decadent spread for garlic lovers. Enjoy on crackers, crudités and as a spread for sandwiches.
3 Cups
  • 4-6 heads fresh garlic
  • 1 (3-ounce) jar sun-dried tomatoes
  • 1 (15-ounce) can Cannellini or Great Northern Beans, liquid reserved
  • 2-4 teaspoons olive oil
  • Sea salt
  • Fresh cracked pepper
  1. Pre-heat your oven to 350°.
  2. Cut the garlic heads in half horizontally; do not peel.
  3. Place cut side down in a lightly oiled baking dish; add ¼” of water to the bottom of the dish.
  4. Cover and bake until tender for about 40-50 minutes.
  5. Remove from pan to cool; remove bulbs by hand into a small bowl and set aside.
  6. Place the dried tomatoes, canned beans with the liquid, olive oil and roasted garlic in a food processor and pulse lightly until reaching a creamy, spreadable consistency.
  7. Place in a bowl and add salt and pepper to taste. Enjoy!