Roasted Garlic Cranberry Cream Cheese Spread Recipes

ROASTED GARLIC SPREAD

Steps:

• Heat oven to 450°F. Cut one-fourth off top of garlic bulb; drizzle with oil. Wrap bulb in foil. Bake 30 minutes or until tender. Cool 10 minutes.
• Squeeze softened garlic into food processor; add cheeses, 2 teaspoons rosemary, the lemon juice, salt and pepper. Cover; process with on-and-off pulses 30 seconds. Scrape sides. Process 20 seconds longer or until smooth.
• Spoon spread into serving bowl. Garnish with additional rosemary. Serve with bagel chips. Store remaining spread covered in refrigerator.

CRANBERRY SPREAD

Steps:

• Mix cranberry sauce, mustard and brown sugar in a small bowl.
• Whisk together until smooth.

ROASTED GARLIC CHEESE SPREAD

Steps:

• Note- If using salted butter, lower amount of salt used or omit.
• Preheat oven to 325°F.
• Cut off top third of garlic head without peeling away papery skin.
• Drizzle top of garlic with olive oil until it is saturated.
• Place garlic cut side down in a ovenproof ramekin dish or baking pan.
• Roast for 60-75 minutes, or until soft and tender.
• When slightly cooled, squeeze out roasted garlic cloves and place in a mini-food processor (or may place in a bowl to whisk by hand).
• Add softened cream cheese, butter, salt, and pepper to mini-processor and pulse until creamy and smooth.
• Place in a serving/storage dish and blend in snipped chives (if using).
• Serve softened spread with assorted crackers.

ROASTED GARLIC SPREAD

Steps:

• Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
• Roast in 375°F oven about 45-50 minutes.
• Till soft and golden.
• Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
• Can be frozen.
• Just bring to room temperature and mix with a fork.
• Use on whatever you like or do like me and use on everything!

CRANBERRY CREAM CHEESE SPREAD

Steps:

• Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!

CRANBERRY CREAM CHEESE SPREAD

Steps:

• Mix softened cream cheese, sour cream, honey and cinnamon until smooth. Spread on serving plate.
• Stir cranberry sauce until spreading consistency and spread over cream cheese mixture.
• Sprinkle with almonds if desired.
• Refrigerate 2-3 hours.
• Serve with crackers. I use Ritz.

CRANBERRY AND ROASTED GARLIC RISOTTO

Steps:

• Preheat oven to 425° F. Spray a casserole dish with nonstick cooking spray.
• Mince onion.
• Melt butter in a large saucepan. Add roasted garlic and onion in saucepan and cook over medium heat until soft.
• Add rice and cook for 2 minutes.
• Add broth and dried cranberries to rice mixture. Bring to a boil and cook for 2 minutes.
• Pour into casserole dish. Cover and bake for 30 minutes.
• Remove from oven and sprinkle Parmesan cheese over the top. Serve immediately.

ROASTED GARLIC CRANBERRY CREAM CHEESE SPREAD

Steps:

• Macerate, i.e.soften, the cranberries by soaking in water (or rum to add a touch of flavor) for 20-30 minutes.
• Microwaving briefly might also work.
• Bring the cream cheese to room temperature (leave out or microwave 30-60 seconds) unless it's whipped.
• Make garlic into paste (squeeze out of skins and mash) Mix garlic paste and cranberries into cream cheese.
• Add salt and pepper to taste (those who prefer sweet to savory may also want to add a teaspoon of sugar or another sweetener).
• Refrigerate for at least two hours.
• Serve with crackers or in tea sandwiches.