Oven Baked Garlic Dip

Whether you need to be fancy, or you just like something warm on cool evenings. This warm oven-baked dip featuring Birchfield Garlic is one of our family's FAVORITES!

You know me, I keep things super simple, so this dish is a toss-together and bake item that requires little skill.

Just make sure you let it cool a bit before you stuff a bunch in your mouth (I may have experience....ouch!)

Ingredients

• 2 tablespoons olive oil

• 3 heads Birchfield garlic tops sliced off crosswise

• 2 shallots one end of each sliced off

• 8 ounces softened cream cheese

• 3 tablespoons mayonnaise

• 3 tablespoons minced parsley

• 2 tablespoons thinly sliced chives

• 6 ounces finely shredded mozzarella

• 6 tablespoons grated Parmesan cheese

Instructions  

• Preheat oven to 375˚F. Place garlic heads and shallots over a sheet of foil and drizzle with oil. Season with salt and pepper.

• Wrap foil tightly around garlic and shallots and roast for about 1 hour. Remove from oven and allow garlic and shallots to cool, about 15 minutes before unwrapping foil.

• In a mixing bowl combine cream cheese, mayo, chives, parsley, and salt and pepper. Squeeze in garlic heads and shallots.

• Stir together until fully mashed together and mixture is smooth.

• Add 4 ounces of mozzarella and 4 tablespoons parmesan.

• Stir together.

• Pour mixture into a baking dish.

• Top with remaining mozzarella and parmesan.

• Bake for 15 minutes or until heated through and top is melted and bubbling.

• Transfer dip to broiler and broil for 1 minute or until browned on top. Serve with crackers, bread, pretzels...I've even smeared it on top of grilled chicken...delish!