Tasty Tuesday: Roasted Garlic & Sun-Dried Tomato Cheese Spread

Welcome to Tasty Tuesdays!

A few weeks ago I made this dip from the October 2009 issue of Coastal Living.  I can't believe I held on to this recipe for so long before finally making it!

Ingredients:

- 5 garlic Cloves

- 2 teaspoons olive oil

- 3/4 cup sun-dried tomatoes

- 1/2 cup dry white wine

- 8 oz package cream cheese, softened

- 1/3 cup finely chopped green onions

- 1 cup freshly grated Parmesan cheese

1.  Place garlic cloves on a piece of aluminum foil and drizzle with olive oil.  Fold foil to seal.  Bake at 425 degrees for 25 minutes.  Let cool for 15 minutes and then squeeze pulp from garlic cloves into small bowl. 

{ Tip:  There is no need to peel the garlic cloves before roasting. }

2.  Meanwhile, combine tomatoes and wine in a small saucepan and bring to a boil.  Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft.  Place tomatoes and garlic in a blender of food processor and processes until smooth.  Add cream cheese and process until smooth, stopping to scrape down the sides as needed.

3.  Spoon mixture into a small bowl.  Stir in green onions and Parmesan.  Serve warm with crackers, pita chips, or tortilla chips.

Makes 2-1/2 cups.

This dip was really flavorful and sweeter than I would have expected - I think from the sun-dried tomatoes.  i served it with tortilla chips but I think crackers probably would have been better.

What did you cook this week?

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