This dip is from a really old Pampered Chef book that was found at a thrift store a few weeks ago. It was so good. If you've never roasted garlic, you've got to give it a try. You can use it in so many different things. Yum!
This dip is great on crackers, pita chips, or sliced bread. We served it on these yummy cheese crisps. I have also been using the leftovers on my panini sandwiches. Delicious!!!
Garlic Cheese Spread
2 whole heads of garlic, unpeeled
3 plum tomatoes
1 Tbsp olive oil
1 container chive & onion cream cheese
1/4 tsp dried oregano (or even better 1-2 tsp fresh oregano)
1/2 tsp fresh rosemary
1/4 tsp salt
dash of pepper
Preheat oven to 425 degrees. Slice off the top quarter of each garlic head just to expose the top of the cloves. Do not separate them. Place in the center of a small baking dish. Drizzle with olive oil. Slice tomatoes in wedges and place around garlic- also drizzled with oil. Bake 40-45 minutes until soft and golden. Cool completely. Gently squeeze garlic from the root ends to remove from the skin. Dice up the tomatoes. Mix all ingredients together.
Slice Monterey Jack cheese into small squares about 1/4 inch thick. Place on a baking sheet a few inches apart & cook for 15-17 minutes @ 375 degrees. They will be done when they are lightly golden & kinda lacy looking.
They are so pretty & everyone will think you are a gourmet cook. Trust me!