Roasted Garlic Spread
Yield
4 cupsPrep
40 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
currants
|
|
| ⅓ | cup |
brandy
|
*
|
| 3 | each |
garlic
heads, roasted |
|
| 1 | pound |
cream cheese
|
|
| ¾ | cup |
almonds
toasted, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
currants
|
|
| 79 | ml |
brandy
|
*
|
| 3 | each |
garlic
heads, roasted |
|
| 453.6 | g |
cream cheese
|
|
| 177 | ml |
almonds
toasted, finely chopped |
*
|
Directions
In a medium bowl, macerate (soften by soaking) the currants in the brandy for 30 minutes.
Drain well and return to the bowl. Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remvoe any bits of skin from the pulp.
Add the roasted garlic to the currants, along with the cream cheese and almonds. using an electric mixer, beat on low speed until all ingredients are thoroughly combined.
Season with salt and pepper.
Refrigerate for at least 2 hours before serving.
Can be refrigerated for up to 5 days.
