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|28 Dec 2002|
From: Greg Reynolds Date: Tue, 10 Oct 2000 13:10:44 -0400 Roasted Garlic Asiago Dip 1 medium-to-large head of garlic (not elephant garlic) 2 (8 ounce) packages of cream cheese, softened 2 cups grated Asiago cheese 1/3 cup heavy cream 1/2 cup sour cream 1/4 cup chopped parsley 1/2 cup shredded mozzarella Preheat oven to 400 degrees. Cut the garlic head in half along the equator (root and stem ends represent the poles). Place the garlic, cut side down, on a foil lined baking sheet and roast, uncovered, 40 to 45 minutes, or until tender. To remove the garlic, turn the heads over and gently squeeze the garlic out of the skins and into mixing bowl. Reduce oven temperature to 350 degrees. With a mixer, blend garlic with cream cheese, Asiago cheese, heavy cream, sour cream, and parsley until well blended. Place mixture into a casserole dish and top with shredded mozzarella. Bake about 20 minutes until bubbly and golden brown on top. Serve with firm crusty bread, crackers, or other dippers of your choice.