Yesterday afternoon, Dan presented me with a delightful gift: a bulb from our first round of this season’s black garlic.
I got right to work:
Cream cheese on the counter to soften? Check.
Black garlic removed from each individual clove? Check.
Salt shaker handy? Check.
While waiting for the cream cheese to come to room temp, I considered how I wanted to use the black garlic cream cheese spread that’d be ready oh so soon. My standard go-to is toast, but I wanted something lighter and more refreshing. Aha! Sweet, crisp lunchbox peppers!
After trimming the peppers, the cream cream had softened and was ready to go. I mixed the black garlic and cream cheese together with a fork until well-blended, then added salt to taste.
After filling each of my lunchbox peppers, I still had some spread leftover … so I made the toast too, turning my snack into more of a meal. Hello and welcome, black garlic season!
What’s your favorite way to cook with black garlic? Not sure what black garlic is? You can read a description here in our online store. If you like what you read, go ahead and order some and give black garlic a try!
Scroll down for the printable recipe.
- 4 oz cream cheese, softened
- 1 bulb black garlic, with black garlic removed from individual cloves
- salt to taste
- 6-8 lunchbox peppers, stem side trimmed and seeds removed
- Mix together cream cheese and black garlic until well-blended.
- Add salt to taste.
- Fill lunchbox peppers with spread.
- Store leftover spread in fridge.