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YOUR PRODUCE MAN’S
GARLIC RECIPES

HOT ARTICHOKE & GARLIC SPREAD
Ingredients
2 cloves ROASTED ELEPHANT GARLIC, peeled and quartered
1 14 3/4-oz. jar Marinated artichoke hearts, drained
1/2 cup Light mayonnaise
3/4 cup Shredded mozzarella, Monterey Jack, or Swiss cheese
1 TBS Minced fresh parsley
Instructions

In food processor or blender container, place peeled garlic pieces; cover and process until minced. Uncover; add drained artichoke hearts, mayonnaise and cheese. Cover and blend until not quite smooth.

Turn mixture into 1-quart ramekin, quiche dish, or shallow casserole dish. Cover dish with foil. Bake in a 375ºF. oven for 25 to 30 minutes, or until heated through. Uncover; sprinkle with parsley. Serve immediately as noted. Makes about 2 1/4 cups dip.
NOTES: The mayonnaise in this spread gives it a "mousse-like" texture. Serve this delicious mixture with warm French bread
**For ROASTED ELEPHANT GARLIC: On greased cookie sheet, bake whole garlic bulbs (skin left on) at 325ºF for about 1 hour or till very soft. Cool 5 minutes. Remove cloves from skin.

GARLIC & DRIED TOMATO BRUSCHETTA
Ingredients
18-20 slices Crusty French or sourdough bread
1/2 cup Olive oil
1 3-oz. pkg. Dried Tomatoes, rehydrated according to package directions and chopped
2 cloves Elephant Garlic, roasted according to package directions
3 TBS Fresh basil, chopped
1/4 tsp. Black pepper
Fresh basil leaves for garnish
Instructions

Wrap bread slices in foil; heat in a 350º F. oven for 15 to 20 minutes or until hot.

Meanwhile, in food processor or blender container, place oil, dried tomatoes, roasted garlic, chopped basil, and pepper; cover and process until nearly smooth.

Serve mixture to spread over hot bread slices;

Garnish each bread slice with a basil leaf.

Serve hot. Makes 1 1/2 cups spread; 18-20 pieces.
Note: Bruschetta is toasted bread rubbed with garlic.

GARLIC ANCHO CHILE BUTTER
Ingredients
1 ea dried ancho or guajillo, seeded and torn into pieces
½ cup Warm water
¼ cup Fresh cilantro leaves
3 ea Garlic cloves
1 TBS Fresh lime juice
Pinch Sugar
1½ tsp Kosher salt
1 stick Unsalted butter, softened
Instructions

Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.

Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.

YPM note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week