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Roasted Garlic and Parmesan Spread

Rob

"This is an awesome and simple bread spread to use in place of butter or garlic butter. Use light mayonnaise if you want fewer calories. The prep time is almost nothing if you have roasted garlic in the fridge from a previous meal. Spread thinly on bread before toasting in the oven or serve in a bowl for guests to apply to their own bread."
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Ingredients

40 m servings 63 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.
  2. Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.
  3. Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.
  4. Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

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Tasty! This would also be a great topper for burgers or steak sandwiches. I used light mayo. I would make this again! Thanks for sharing. :)

I made this per recipe but found it a bit too oily so I tweaked it using homemade ricotta cheese instead of mayonnaise. You could also use cottage cheese that has been pureed or mashed up a bit ...

I think it would be better with cheese.