Directions:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
- In a small saucepan, melt butter. Squeeze softened garlic into pan; stir in the juices, chives, water, lemon peel, parsley, rosemary and salt; cook and stir for 2-3 minutes or until most of the liquid is absorbed. Transfer to a food processor. Add cream cheese; cover and process until blended. Serve with vegetables. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.58 Kcal (182 kJ) | ||
| Calories from fat | 39.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Cholesterol | 11.52mg | 4% | |
| Sodium | 84.96mg | 4% | |
| Potassium | 18.37mg | 0% | |
| Total Carbs | 1.02g | 0% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.3g | 1% | |
| Vitamin C | 4mg | 7% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 244.88 Kcal (1025 kJ) | ||
| Calories from fat | 221.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.58g | 7% | |
|---|---|---|---|
| Cholesterol | 64.75mg | 4% | |
| Sodium | 477.38mg | 4% | |
| Potassium | 103.2mg | 0% | |
| Total Carbs | 5.76g | 0% | |
| Sugars | 3.45g | 2% | |
| Dietary Fiber | 0.54g | 0% | |
| Protein | 1.71g | 1% | |
| Vitamin C | 22.7mg | 7% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 0.3mg | 0% | |
| Calcium | 41.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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