Mike's Creamy Garlic Sun Dried Tomato Bagel Spread

Name: Mike's Creamy Garlic Sun Dried Tomato Bagel Spread
Total time: 5400 s
Yield: 15 servings
Cuisine: American
Ingredients: 7 Cups Fresh Garlic Cloves [yup. you read that sucka correctly!]; 1/2 Cup Soft Sun Dried Tomatoes [fresh - not in oil - minced]; 3 (8 oz) packs Philadelphia Cream Cheese [room temp or warmed]; 1/2 tsp Red Pepper Flakes; 2 tbsp Dehydrated Onions; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; to taste Cracked Black Pepper; to taste Sea Salt [i use 4 healthy pinches. salt really does make the dish!]; 1/4 Cup Garlic Olive Oil; 1 Small Lemon [juiced - reserve 1/2]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I make this spread all the time and my guests never seem to tire of it. Spread it on toasted baguettes, bagels, crackers or serve with chilled vegetables.

I'd recommend purchasing your garlic cloves from your local Asian market. They'll always carry large bags of quality, fresh, pre-shucked garlic.

I make this spread all the time and my guests never seem to tire of it. Spread it on toasted baguettes, bagels, crackers or serve with chilled vegetables.

I'd recommend purchasing your garlic cloves from your local Asian market. They'll always carry large bags of quality, fresh, pre-shucked garlic.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I make this spread all the time and my guests never seem to tire of it. Spread it on toasted baguettes, bagels, crackers or serve with chilled vegetables.

I'd recommend purchasing your garlic cloves from your local Asian market. They'll always carry large bags of quality, fresh, pre-shucked garlic.

I make this spread all the time and my guests never seem to tire of it. Spread it on toasted baguettes, bagels, crackers or serve with chilled vegetables.

I'd recommend purchasing your garlic cloves from your local Asian market. They'll always carry large bags of quality, fresh, pre-shucked garlic.

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Ingredients

90 mins

15 servings

7 CupsFresh Garlic Cloves [yup. you read that sucka correctly!]
1/2 CupSoft Sun Dried Tomatoes [fresh - not in oil - minced]
3 (8 oz)packs Philadelphia Cream Cheese [room temp or warmed]
1/2 tspRed Pepper Flakes
2 tbspDehydrated Onions
1 tspDried Rosemary
1 tspDried Thyme
to tasteCracked Black Pepper
to tasteSea Salt [i use 4 healthy pinches. salt really does make the dish!]
1/4 CupGarlic Olive Oil
1Small Lemon [juiced - reserve 1/2]

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Steps

90 mins

1

Authors Note:
Do not employ fresh vegetables in this spread unless you plan on using all of this spread within four days. Dried herbs will allow this spread to last in your fridge for weeks.
2

Preheat your oven to 350°.
3

Bring cream cheese to room temperature or warm them slightly in the microwave.
4

Place garlic cloves in 2 sheets of tin foil.
5

Add all ingredients [except for cream cheese and 1/2 of your juiced lemon] and mix well.
6

Wrap garlic up tightly with your two large sheets of tin foil. Seam sides up.
7

Roast garlic for 1 hour and 15 minutes at 350°.
8

Open tinfoil and check for doneness. Your largest cloves should be soft.
9

Smash garlic well with a potato masher. Add the juice of your other 1/2 lemon. Taste test for salt. Add more if need be.
10

While garlic mixture is still warm - fold your mixture into your cream cheese. Mix well.
11

Pack into jars or a covered dish and seal tightly.
12

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on February 18, 2016 20:28

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!