Serves 6.
1 garlic pod
2 Tbsp. olive oil
1/2 tsp. salt
8 oz. softened cream cheese
4 oz. crumbled Gorgonzola (or blue cheese)
1/2 cup sour cream
1/2 cup mayonnaise
1/4 tsp. black pepper
1 tsp. hot sauce
1. Heat oven to 375 degrees and trim the top off the garlic pod.
2. Place the garlic pod on a sheet of aluminum foil and drizzle it with the olive oil.
3. Sprinkle the garlic with half of the salt and loosely wrap the foil around it.
4. Roast the garlic for 25 to 35 minutes or until it becomes golden and is soft enough to pierce with a fork. Remove the garlic pod from the oven and allow it to cool completely.
5. Place the cream cheese and Gorgonzola into a bowl and cream them together using an electric mixer.
6. Remove the garlic from the aluminum foil and squeeze the roasted garlic cloves into the cheese mixture.
7. Add the sour cream and mayonnaise and beat all the ingredients together until everything is combined and the mixture is smooth.
8. Season with the remaining salt, pepper and hot sauce and place the dip into an airtight container. Chill the dip for several hours or overnight. Serve with crusty bread and raw veggies.
