December 01, 2015

Tuesdays at the Table - Dragon's Breath Dip

Happy December!  The last few months seem to be flying by even faster than normal.  I can't believe that Christmas is a few short weeks away!

Did you all enjoy your Thanksgiving?  Find any awesome sales over the weekend?

This week I'm sharing one of my more potent recipes.  It tastes delicious.  But I wouldn't recommend it for parties where you might encounter mistletoe.  Kissing someone with garlic breathe just isn't fun!

Dragon's Breath Dip

2 heads garlic
1 tablespoon olive oil
8 oz. Brie cheese
1 (3-oz.) small pkg. cream cheese, softened
1/2 teaspoon salt
Dash or two of fresh cracked pepper

Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads and remove some of the loose papery skin, leaving the heads intact. Place each on a piece of aluminum foil, drizzle each with the olive oil, and wrap tightly. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle and squeeze each head to remove the soft roasted cloves. 

In a food processor, process Brie cheese and cream cheese with the salt, pepper, and garlic cloves. Refrigerate several hours to blend flavors. Serve with melba toast, crackers, crustini or the like.

What's cooking in your kitchen?



  1. That sounds insanely delicious! I have just spent the last four days eating plates and plates of left over garlic mashed potatoes so I'm fine with garlic! LOL


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