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

Ingredients

• 8 ounce cream cheese softened
• 0.5 cup wine dry white
• 5  garlic clove 
• 0.3 cup spring onion finely chopped
• 2 teaspoons olive oil 
• 1 cup parmesan cheese freshly grated
• 0.8 cup sun-dried olives 

Equipment

• food processor
• bowl
• sauce pan
• oven
• aluminum foil

Directions

1. Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal.
2. Bake at 425 for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.
3. 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.
4. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.
5. Spoon mixture into a small bowl; stir in green onions and Parmesan.
6. Serve warm with crackers.