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.