 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This recipe is very versatile. The roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes. Ingredients:
6 garlic heads (large ones, approximately 72 cloves) |
2 (8 ounce) packages cream cheese, at room temperature |
4 ounces blue cheese, at room temperature |
3/4 cup milk |
1 tablespoon fresh dill (optional) or 1 teaspoon dried dill, chopped (optional) |
2 tablespoons fresh parsley, chopped |
red cabbage head (optional) |
Directions:
1. Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil so the cloves are completely wrapped. Bake for 1 hour at 350°F Remove garlic from oven and cool for ten minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins.
2. In food processor, mix garlic, cheeses, milk, and dill until smooth. Place in serving dish. Sprinkle with parsley.
3. Serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping.
4. Note: This recipe is very versatile. The roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.
|
|