Ingredients

Instructions

  1. Preheat oven to 400.
  2. Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
  3. Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
  4. (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
  5. Reduce oven temp to 350.
  6. With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
  7. Place mixture into a casserole or baking dish and top with shredded mozzarella.
  8. Bake about 20 minutes until bubbly and golden brown on top.
  9. Serve with firm crusty bread, crackers or other dippers of your choice.
  10. I have added artichoke hearts to the dip for a nice change.
  11. Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.