You may also like
Categories:Viewed: 107 - Published at: 8 years ago
Ingredients
- 1 large bulb of garlic
- olive oil
- 34 cup drained sun-dried tomato packed in oil
- 14 cup chopped fresh parsley
- 185 g cream cheese
- 14 cup water
Method
- Place unpeeled garlic on oven tray and drizzle with olive oil.
- Bake, uncovered in a moderate oven until soft ( about 45 minutes).
- Cool garlic and cut in half crossways.
- Squeeze flesh from each half into a processor or blender bowl.
- Process or blend garlic and remaning ingredients until smooth.
- Refrigerate at least overnight for flavour to mature.
