Roasted garlic, softened until deeply golden, brings a mellow sweetness to a coarsely chopped tapenade of Kalamata and green olives, briny capers, lemon juice, and a good glug of olive oil — pulsed just enough to keep some texture instead of turning to paste. That savory mixture gets spooned over a creamy, dill-flecked base and served in a shallow dish so every scoop gets a bit of both layers. Finished with a drizzle of olive oil and a scatter of fresh dill, it's the kind of spread that looks impressive with almost no effort. Scoop it up with crudités or whole-grain crackers for an easy appetizer that works for a crowd. This one's a solid pick for a vegan spread, no complicated components required, just bold garlic-and-olive flavor in every bite.
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Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or on a square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
Let the garlic cool for 10 minutes, then squeeze the cloves out of their skins into the bowl of a food processor — you should have about 2 tablespoons of roasted garlic paste.
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