A flavorful dip for pita chips and fresh vegetables.
2 heads garlic
2 tsp Olive Oil
8 oz. cream chesse, room temperature
1 tbsp of oregano
3 oz. feta cheese (1/2 cup)
4 oz. jar sundried tomatoes packed in oil, drained and chopped
1/2 cup walnuts (optional)
Cut off 1/4 of garlic heads to expose cloves and arrange in center of large piece of foil. Drizzle each with 1 tsp olive oil and completely close foil. Roast 45 min. at 450 degrees. Open and cool. Squeeze out pulp and mash (or pulse in food processor. Add cheeses, oregano, tomato and walnuts (if using). Stir vigorously by hand or blend in food processor.
Chill covered at least 2 hours
Serve with pita chips and fresh vegetables for dipping.
From the kitchen of Sarah Craig