Prep: 5 minutes; Cook: 45 minutes; Cool: 15 minutes.
Coastal Living OCTOBER 2009
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.
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