143 roasted olive oil spread Recipes

heads garlic, olive oil, salt and pepper, fresh rosemary, minced

heads garlic, unpeeled, tomatoes, each cut into 4 wedges, olive oil, chive & onion cream cheese, dried oregano, salt

head garlic, olive oil, cream cheese, softened, butter, softened, salt, chives, finely chopped

eggplant (1 to 1-1/2 lbs.), cream cheese, cheese, grated (romano or parmesan), garlic cloves, olive oil, salt & pepper, to taste

sweet red peppers , cut into 1-inch pieces, eggplant , cut into 1-inch pieces, red onion , cut into 1-inch pieces, garlic cloves, minced, olive oil, salt, pepper, tomato paste, toasted bread slices or assorted crackers

red bell pepper, sliced into rings, onion, sliced into rings, garlic cloves, crushed, zucchini, sliced, olive oil, cream cheese, kosher salt, fresh ground black pepper, challah or focaccia bread or pita bread, for serving

red bell pepper, sliced into rings, onions, sliced into rings, garlic cloves, peeled & crushed, zucchini, sliced, olive oil, cream cheese, softened, kosher salt, fresh ground black pepper

nonstick vegetable oil spray, eggplants (about 2 1/2 lb total ), cut into 3 x 3/4 x 3/4-inch strips, green bell peppers , cut into 1/2-inch wide strips, red bell peppers , cut into 1/2-inch wide strips, garlic cloves (unpeeled ), olive oil, red wine vinegar, ground cumin, salt, pepper, cayenne pepper, warm pita bread rounds, cut into wedges, unsalted margarine, room temperature, toasted sesame seeds, salt

sweet onions, cut into 1/2-inch wedges, olive oil, honey, garlic cloves, peeled, salt, assorted crackers

garlic bulb, olive oil, cream cheese, softened, cheese, freshly grated parmesan cheese, salt and freshly ground pepper to taste, milk, chopped fresh chives and/or parsley for garnish

head garlic unpeeled, olive oil, cream cheese softened, butter or margarine softened, salt, chives, fresh minced

garlic bulbs, olive oil, chopped fresh thyme, salt and pepper to taste

garlic heads, olive oil, butter, king arthur unbleached all-purpose flour, chicken bouillon granules, boiling water, italian or french bread, sliced

eggplant, peeled, red bell peppers, seeded, red onion, peeled, garlic, minced, good quality olive oil, kosher salt, freshly ground pepper, tomato paste

eggplant, red bell peppers, red onion, garlic cloves, olive oil, kosher salt, black pepper, tomato paste

eggplant, peeled and cut into 1/2-inch-thick slices, olive oil-flavored cooking spray, kosher salt, divided, plain low-fat yogurt, garlic clove, crushed, tahini (sesame-seed paste), lemon juice, hot sauce

you will need, roasted bell peppers( you can use jarred, if you like ), toasted walnuts ( i used a combination of pecans and walnuts... that s what i had), cumin (you can add more if you like), paprika ( or smoked ...or tomato paste), chipotle powder (or a sprinkle of chile flakes), garlic cloves, balsamic vinegar ( or pomegranate molasses, if you can find it), kosher salt to taste, olive oil ( +/-), sugar/honey, toasted whole grain bread crumbs( optional...i didn tsp use ), warm water to thin it out, place all the ingredients in a blender/food processor....except the warm water ., blend/process until fine. add more olive oil , if you like. this thins it out a bit and adds flavor as well. you can also thin out the dip by adding some warm water. blend/process again. taste and adjust seasoning. you can add more spice, seasoning or acidity according your taste. i chose not to use the bread crumbs, but the original recipe usually adds it. so feel free to do so. serve with pita chips, vegetables or even use it as a marinade for grilled meats.