- 1 head garlic
- 16 ounces cream cheese
- 2 cups shredded asiago cheese
- 1/3 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup mozzarella cheese, shredded
- Preheat oven to 400 degrees F.
- Cut the garlic head in half along the “equator” (with root and stem ends representing the poles).
- Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender. (This is the hardest part!)
- To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
- Reduce oven temperature to 350 degrees F.
- With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, and sour cream until well-blended, add garlic and blend again.
- Place mixture into a casserole or baking dish and top with shredded mozzarella.
- Bake about 20 minutes until golden brown on top.
- Serve with firm crusty bread, crackers, pita bread, or whatever.
I’m expected to make this every Thanksgiving, and now the family wants it on Christmas as well. I’m pretty sure it’s the only reason I get invited… Anyway, here’s the recipe, so now you can make it yourself and I don’t even have to show up!
But seriously folks, after it shows up, this stuff is gone in like 10 minutes, and people who miss out on it are sad and have even been known to cry. So don’t ruin the day, make your own Roasted Garlic Asiago Dip and be the Hero of the Holidays!
(Sorry I couldn’t get a photo of the final product, but I needed to get this published to fulfill some promises… Enjoy!)
1 reply on “Roasted Garlic Asiago Dip”
I am totally making this at some point. It sounds amazing.