Roasted Garlic & Tomato Spread

  Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads. 

Ingredients

2 whole garlic bulbs

3 teaspoons olive oil, divided

3 plum tomatoes, quartered

1 carton (8 ounces) spreadable chive and onion cream cheese

1/4 teaspoon Italian seasoning

1/4 teaspoon salt

Crackers or snack breads

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil.

Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads. Yield: 1-1/2 cups.

Easy Garlic Parmesan Knots

This Garlic Parmesan Knots recipe tastes very similar to the garlic twists my family gets at a pizza joint in Denver when we go on vacation. The best part is they only take 20 minutes from start to finish. You may need to practice your knots. I know I had to, but now I can make them beautifully. Enjoy!

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese (You can use the green can stuff; I prefer fresh)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.