Best Roasted Garlic Gorganzola Dip Spread Recipes

ROASTED GARLIC SPREAD

Steps:

• In an oven-proof casserole dish or pie plate, add the garlic and toss with the salt. Spread the garlic cloves in an even layer and add the olive oil until the cloves are completely submerged.
• Cover the dish with foil and transfer to the oven. Roast for 30-35 minutes until the garlic is light golden in color and very tender.
• Cool the garlic in the dish then strain the oil through a mesh sieve set over a bowl. Save the oil in a sealed container for other recipes.
• Place the cooled garlic cloves in a food processor or blender. Add 2 to 4 tablespoons of the infused oil and process until smooth and creamy.
• Add salt according to taste preference, transfer to a container and stir in the thyme leaves if using.

BLUE CHEESE AND ROASTED GARLIC DIP/SPREAD

Steps:

• Mix all ingredients in a medium size mixing bowl.
• Using an elctric hand mixer mix until well blended.
• Cover and chill for 8-24 hours or up to 3 days.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil: Preheat oven to 450°F Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil:
• Preheat oven to 450°F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

WARM GORGONZOLA DIP RECIPE - (3.4/5)

Steps:

• Combine cream, garlic and thyme in a small saucepan; bring to a boil over medium-low heat. Add cheese and whisk until cheese melts. Reduce heat to low, stirring occasionally. Simmer gently, until it is reduced by half. Sauce will thicken as it reduces. Serve with warm Garlic Cheese Bread. Serves 6. Garlic Cheese Bread: 1/2 c. butter, softened 1/2 c. grated Parmesan cheese 1-1/2 t. garlic, minced 3/4 t. dried basil 3/4 t. dried oregano 1 loaf French bread, halved lengthwise In a small bowl, combine all ingredients except bread. Spread over cut sides of bread. Place bread on an ungreased baking sheet. Broil until golden, about 3 to 5 minutes. Cut into slices.

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.