Recipe by ratherbebaking
This is sooo good. Very rich. If you like garlic, this is a must try. The prep time includes the time to roast garlic.
Top Review by BellBiv
Outstanding! Made this as an appetizer for a New Year's Eve party, and the dip was gone in 20 minutes. Guests loved it! Changes I made to this recipe include using 3 heads of garlic as opposed to one (I really LOVE garlic), 8 ounces of cream cheese (1 pkg.) as opposed to 16 ounces and a mixture of cheeses to sprinkle on top, rather than just Mozzarella (I used a bag of Sargento's 6 Cheese Italian). I also placed the dip under the broiler for a few minutes to brown the top. Came out beautifully!!
- 1 head garlic
- 16 ounces cream cheese
- 2 cups shredded asiago cheese
- 1⁄3 cup heavy cream
- 1⁄2 cup sour cream
- 1⁄4 cup parsley, chopped
- 1⁄2 cup mozzarella cheese, shredded
Directions See How It's Made
- Preheat oven to 400.
- Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
- Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
- (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
- Reduce oven temp to 350.
- With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
- Place mixture into a casserole or baking dish and top with shredded mozzarella.
- Bake about 20 minutes until bubbly and golden brown on top.
- Serve with firm crusty bread, crackers or other dippers of your choice.
- I have added artichoke hearts to the dip for a nice change.
- Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.