Warm Garlic Spread

Warm Garlic Spread

Serve this creamy spread with crisp crackers or flatbread.

Cooking Light NOVEMBER 2006

  • Yield: 20 servings (serving size: 2 tablespoons spread)


  • 4 whole garlic heads
  • 1 cup evaporated fat-free milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 large egg yolks
  • 1 large egg
  • Cooking spray


Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Combine garlic pulp and remaining ingredients except cooking spray in a blender or food processor; process until smooth. Pour garlic mixture into a shallow 1 1/2-quart baking dish or gratin coated with cooking spray. Place dish in a large baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or just until set in the center. Remove from pan; cool briefly on a rack. Serve warm or at room temperature.

Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 26%
  • Fat: 0.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 2.8g
  • Fiber: 0.1g
  • Cholesterol: 32mg
  • Iron: 0.2mg
  • Sodium: 80mg
  • Calcium: 42mg

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Warm Garlic Spread Recipe