Roasted Garlic and Saffron Greek Yogurt Creamcheese Spread

Hello!  I hope you are enjoying spring.  Here’s the Greek yogurt cream cheese spread I mentioned in my previous post (most recent one).   I hope you’re a fan of garlic.  Yes, garlic!  I am.  I’ve been eating cloves of roasted garlic lately (yes, you can still talk to me and I won’t smell like garlic because I brush my teeth & gargle afterwards :D).  Just in case you missed my previous post, you can click here  to find out how I roast the garlic.  I have about 1 cup of roasted garlic in the fridge waiting for me to snack on 🙂   Anyway, without further a do.  Here it is.

Ingredients:

  • 1/4 cupful of roasted garlic plus more
  • 4 oz. Greek Yogurt cream cheese
  • salt and pepper to taste
  • 3 tablespoons Saffron flower sauce (get the recipe here)
  • 2 slices of multi-grain bread
  • a handful of Brocco sprouts

Directions:

  1.  In a medium bowl, combine the Greek cream cheese & saffron flower sauce and roasted garlic.  Season with salt and pepper to taste. Using a spoon or a whisk, mix until well-combined.
  2. Spread about 1 -2 tablespoonful Greek yogurt cream cheese mixture on one slice of bread.  Layering in order by adding more roasted garlic on top, oven baked crusted tilapia, broccoli sprouts then the other slice of multi-grain bread or you can make your own combination using the roasted garlic and spread.
  3. Enjoy. 🙂

Alternative:  You can chopped the garlic then mix with Greek yogurt cream cheese and add herbs of your choice (besides rosemary) then season with salt and pepper to taste.  You have garlic & herbs yogurt cream cheese spread. 🙂

Easy right?  You have a nice, healthy sandwich for lunch or dinner. ❤

Tip:  Wondering how you can determine “fresh” garlic?  The bulb is intact (not separated like saying hello to the world) and the first layer of skin has a trace of purple in color and it’s flawlessly attached to the stem and does not shred or peel easily when touched.   It’s quite firm when pressed.  If  it’s not purplish, just as long as it’s firm and intact, it’s good.  🙂

That’s all for today.  Until next time.  Don’t forget to Subscribe or Follow to get the latest recipes if you haven’t done so.  Please be kind and link back to source if you plan to use or share any of my recipes.  Thank you for stopping by.  Have a fabulous Monday.  🙂