Roasted Garlic Bread Tomato Dip Recipes

ROASTED GARLIC AND TOMATO BREAD

Steps:

• Preheat the oven to 400°F.
• In a food processor, add the butter, olive oil, roasted tomatoes, roasted garlic, salt and pepper. Puree.
• Slice the bread crosswise, making sure not to cut all the way through the bottom of the loaf. If you want a little help in knowing when to stop slicing, place two chopsticks alongside the loaves, one on each side, and when you cut the slices stop just as the blade hits the top of the chopsticks. Smear both sides of each slice of bread, still attached in the loaf with the garlic butter mixture. Place each loaf on a piece of tin foil, and pull the edges up, but don't wrap it fully (see the photos).
• Bake for 20 to 25 minutes until the outside is crispy. Sprinkle on the cheese if desired and return to the oven for one more minute. Serve hot.

BREAD DIPPING OIL WITH ROASTED CHERRY TOMATO AND GARLIC

Steps:

• Mix everything in a shallow dish.
• Serve with your favorite bread of choice.

ROASTED GARLIC BREAD & TOMATO DIP

Steps:

• Preheat oven to 400°F.
• Cut the top off the garlic head to reveal cloves. Place cut bulb in the center of a piece of aluminum foil and drizzle with olive oil and salt. Bring edges of foil together to encapsulate garlic. Place in the oven and cook for 30 minutes or until garlic cloves are very soft. Allow garlic to cool before squeezing out roasted garlic cloves. Set aside.
• Mix together the softened butter, roasted garlic and half of the Hidden Valley® Original Ranch® Dips Mix. Spread the butter mixture onto the sliced baguette and place on a baking sheet. Bake for 20 minutes or until golden and crispy. Remove from oven and slice into 2-inch thick pieces.
• Meanwhile, stir together the marinara and remaining Hidden Valley® Original Ranch® Dips Mix. Heat over low or microwave until warm.
• Serve roasted garlic bread with the seasoned tomato dip.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

ROASTED GARLIC AND TOMATO DIP

Steps:

• Remove the papery outer skin from the garlic.
• Cut tops off of bulbs and brush with 1/2 teaspoon of olive oil.
• Wrap each bulb in foil.
• Place garlic and tomatoes on a foil lined baking pan.
• Brush tomatoes with remaining oil.
• Bake at 425 degrees for 30 minutes, or until garlic is softened.
• Cool for 15 minutes then squeeze garlic into a mixing bowl.
• Drain any liquid from tomatoes, chop, and add to garlic.
• Stir in cream cheese and seasonings.
• Serve with crackers.

ROASTED GARLIC AND SUN-DRIED TOMATO LOAF

Steps:

• Slice top off head of garlic; place garlic on foil and drizzle with 1 tbsp (15 mL) of the olive oil. Wrap and bake in 375°F (190°C) oven for 45 to 60 minutes or until garlic is softened. Let cool. Squeeze out pulp into small bowl; mash and set aside.
• In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. Stir in remaining oil, tomatoes, salt and mashed garlic. Stir in multigrain flour and 1-3/4 cups (425 mL) of the white bread flour to make sticky dough.
• Turn out dough onto lightly floured surface; knead for 8 minutes or until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
• Punch down dough; turn out onto lightly floured surface. Pat into 11-inch (28 cm) circle. Roll up into cylinder with tapered ends. Pinch along bottom to smooth and seal. Place on parchment paper-lined baking sheet. Cover and let rise for 1-1/4 to 1-1/2 hours or until doubled in bulk.
• With sharp knife, cut 4 shallow slashes diagonally across top of loaf. Bake in centre of 375°F (190°C) oven for about 40 minutes or until loaf sounds hollow when tapped on bottom. Let cool on rack.
• Variation.
• Bread Machine Roasted Garlic and Sun-Dried Tomato Loaf (for dough only):.
• Roast garlic as directed. Into pan of 1-1/2 to 2 lb (750 g to 1 kg) bread machine, place (in order) water, sugar, remaining oil, salt, roasted garlic, tomatoes, bread flour, multigrain flour and 1-1/4 tsp (6 mL) bread machine yeast. (Do not let yeast touch liquid.) Choose dough setting.

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

ROASTED TOMATO DIP

Steps:

• Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.