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Roasted Garlic and Sun-dried Tomato Cheese Spread (Ossabaw Dip)

Squire Fox
Yield Makes 2 1/3 cups
Prep: 5 minutes; Cook: 45 minutes; Cool: 15 minutes.

Ingredients

  • 5 garlic cloves
  • 2 teaspoons olive oil
  • 3/4 cup sun-dried tomatoes
  • 1/2 cup dry white wine
  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 1/3 cup finely chopped green onions
  • 1 cup freshly grated Parmesan cheese

How to Make It

  1. 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.

  2. 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.

  3. Spoon mixture into a small bowl; stir in green onions and Parmesan. Serve warm with crackers.

Moon River Brewing Company, Savannah, Georgia