I made a batch of this the same day I made my focaccia dough — because warm bread without something to put on it is only half as good. This homemade garlic spread doesn’t last long in my house. I mean that literally — it goes fast enough that I genuinely don’t know how long it keeps, because it’s never around long enough to find out. October, my son absolutely loves his stuffed cheesy garlic bread.
It’s not fussy. No roux, no simmering on the stove watching it for twenty minutes. Roasted garlic, a little onion, a few pantry spices, butter, and a hand blender. That’s the whole operation.
Ingredients
- 1 full batch roasted garlic (about 10-12 cloves)
- ½ onion, diced
- Garlic powder, to taste
- Onion powder, to taste
- Parsley, to taste
- Oregano, to taste
- 3 tbsp butter
- 1 tsp oil (to help everything blend smooth)
If you haven’t roasted your garlic yet: slice the top off a whole head, drizzle with a little oil, wrap in foil, and roast at 400°F for 35-40 minutes, until the cloves are soft and golden. Let it cool slightly, then squeeze the cloves out of their skins.
Ingredients
Equipment
Method
- Add in your peeled garlic with the tsp of oil (for easy blending)
- Add in your onion, blend
- Add in your butter
- Add in your seasoning, final blend
- Package in an empty sealing jar
- Enjoy and bless your life.
Notes
Method
1. Combine. Add your roasted garlic, diced onion, garlic powder, onion powder, parsley, oregano, butter, and oil to a bowl or blender cup.
2. Blend. Use a hand blender to bring everything together until smooth. That’s it — no cooking, no cooling step needed.
3. Store. Keep it in the fridge in a sealed container. I can’t tell you exactly how long it lasts, because it’s never survived long enough in my house to find out.
Spread it warm over a slice of focaccia dough straight out of the oven, stir a spoonful into pasta, or use it anywhere you’d reach for garlic butter. It earns its keep either way.
A Pinch of Scripture
Garlic and onion have been quietly seasoning meals since long before either of us were baking bread — and scripture even remembers them by name.
“We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick.” — Numbers 11:5 (KJV)
It’s a small, almost funny verse in the middle of a much bigger story — the Israelites in the wilderness, homesick for the flavors they knew. But there’s something true in it: food carries memory. The things we cook for our families become the things they remember us by, long after the meal itself is gone. So keep making the garlic spread, keep stuffing the bread, keep letting your kitchen smell like home. It matters more than it feels like in the moment.
Pair this with a warm batch of Focaccia Bread and you’ve basically got dinner solved. Spread, enjoy and bless your life.
Stay faithful, stay seasoned, and stay loyal.
With love and fire, V.S. Beals Servant. Disciple. Woman of the Word.
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