Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. Bake at 425° for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.
Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.
Spoon mixture into a small bowl; stir in green onions and Parmesan. Serve warm with crackers.
I'm not usually a fan of dips, but this one is delicious-- it's both sophisticated and a crowd pleaser. I served it yesterday to a group of friends, and everyone loved it. A side bonus: roasting the garlic makes your kitchen smell so good-- everyone's mouth will be watering as soon as they walk in the door.
Absolutely delicious. I've made this three times now both in my blender and food processor. This makes enough for a party and is my new 'signature' dish for hosting and potlucking. Rave reviews from everyone who has tried it.
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