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Ingredients
- 1 head garlic
- 16 ounces cream cheese2 cups shredded Asiago cheese
- 1/2 cup of heavy cream
- 1/4 cup of fresh, chopped parsely
- 1/2 cup shredded mozzarella cheese
Directions
- Preheat oven to 400 degrees F
- Cut a half inch off top of head of garlic
- Place garlic in a small baking dish. Drizzle top with olive oil.
- Cover dish with aluminum foil and roast for 40 minutes to 1 hour.
- Allow to cool slightly.
- To harvest the roasted garlic, squeeze the cloves from the husk.
- (You may want to roast a couple of heads of garlic, as this is so sweet and wonderful that you will eat the cloves straight from the skin before they ever can dream of becoming part of the dip)
- Reduce the oven temperature to 350 degrees.
- With a food processor or electric mixer, blend cream cheese, asiago cheese, heavy cream, sour cream, and parsely until well-blended. Add garlic and blend again.
- Spread mixture in a greased casserole or baking dish and top with shredded mozzarella. Bake 20 minutes until bubbly and golden brown on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 208 | 86% |
| Total Fat 23.61g | 30% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 222mg | 9% |
| Potassium 92mg | 3% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.87g | 1% |
| Protein 5.37g | 9% |
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