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Roasted Garlic Puree Dip


6 large heads fresh garlic
2 package 8 oz. ea cream cheese
4 oz blue cheese
3/4 cup milk
2 tsp chopped fresh parsley

Remove outer convering on garlic. Do not peel or separate the cloves.
Place each garlic head on a large square of heavy aluminum foil. Fold
up the foil, so the cloves are completely wrapped. Bake for 1 hour at
350 degrees. Remove garlic from oven and cool for 10 minutes.
Separate cloves and squeeze cloves to remove cooked garlic. Discard
skins. In food processor, mix cheeses, milk and garlic until smooth.
Place in serving dish. Sprinkle with parsley. Serve as a dip with
crudites (mixed vegetables) for dipping. Makes 5 cups.


Servings: 5



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