Rosemary And Chili Garlic Spread

1. 1

   Cut the tops of the garlic bulbs and place then in a baking pan that snugly fits them. Tuck in the rosemary sprigs and whole dried chilies. Drizzle half the lemon juice and a teaspoon of olive oil. Tuck in one half of squeezed lemon into the pan. Bake at 350F for 30 minutes until the garlic cloves are really soft to touch.

2. 2

   Squeeze out the cloves. In a food processor, pulse the roasted garlic the remaining ingredients and one crushed chili pepper into a smooth paste.

* Per serving · 4 servings · Values may vary.

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