Roasted Garlic And Rosemary Dip |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This dip is yummy, easy and is always a hit! Great on baked potatoes too! Ingredients:
2 heads garlic |
2 t finely chopped rosemary, divided |
3 t olive oil, divided |
1 (8 oz.) cream cheese, softened |
1/4 cup chopped roasted red peppers |
2 t dry marsala wine |
1/4 tsp. salt |
1/8 tsp. pepper |
chopped rosemary and chives for garnish. |
Directions:
1. Preheat oven to 350 degrees
2. Remove papery skin from both heads of garlic and chop off the very top of them, exposing the cloves a bit but leaving heads intact. Sprinkle with 1 T of the finely chopped rosemary and 1 T of the olive oil on top of the garlic heads. Wrap in foil.
3. Bake one hour in the 350 degree oven. Remove heads from oven and let cool.
4. Remove skins from garlic cloves by squeezing them into the bowl of a food processor with steel blade or a blender.
5. Add remaining ingredients including the rest of the rosemary and olive oil and process until smooth.Chill.
6. Garnish with chopped rosemary and chives.
7. Enjoy
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