Garlic Cream Cheese Spread

# Components:

→ Dairy

01 - 8 oz cream cheese, softened

02 - 1/4 cup sour cream

→ Garlic

03 - 1 large head garlic

→ Seasonings & Add-ins

04 - 2 tablespoons fresh chives, finely chopped

05 - 1/2 teaspoon salt

06 - 1/4 teaspoon freshly ground black pepper

→ For Roasting

07 - 1 teaspoon olive oil

# Method steps:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap tightly in aluminum foil.

02 - Place wrapped garlic in oven and roast for 35 to 40 minutes until cloves are soft and caramelized. Remove from oven and allow to cool slightly.

03 - Squeeze the softened roasted garlic cloves from their skins into a mixing bowl. Mash with a fork until completely smooth.

04 - Add softened cream cheese, sour cream, salt, and pepper to the bowl. Using a hand mixer or vigorous hand whisking, blend until the mixture is smooth, light, and fluffy.

05 - Fold in fresh chives if desired. Taste the spread and adjust seasoning as needed.

06 - Transfer to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately if preferred.

# Expert Advice:

01 -

Roasted garlic loses its harsh bite and becomes buttery and caramelized, tasting almost sweet in the creamy base.
It takes less than an hour total and feels fancy enough to serve guests or hoard for yourself.
One recipe makes enough to share, gift, or keep around for whenever plain toast needs rescuing.

02 -

Do not skip letting the cream cheese soften—cold cream cheese will clump and no amount of mixing fixes it cleanly.
Roasted garlic's sweetness means you need more salt than you'd think; taste multiple times because under-seasoned spread tastes flat and one-note.

03 -

Make a double batch and freeze half in an airtight container—it keeps for a month and tastes just as good thawed.
If your cream cheese was cold when you started, warm the mixing bowl with hot water first, then dry it before adding ingredients.