Roasted Garlic Spread
(Little Book of Holiday Appetizers, Oxmoore House, Inc., 1996)
1 large head garlic, unpeeled
1 Tbsp. olive oil
1 (8-ounce) pkg cream cheese, softened
1/4 cup butter, softened
1/2 tsp. salt
2 Tbsp. minced fresh chives
Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan; drizzle with oil. Cover with aluminum foil and bake for 25 minutes at 350. Remove cover, and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven and let cool completely. Remove and discard the papery skin from garlic. Scoop out garlic pulp with a small spoon.
Beat cream cheese and butter at high speed until light and fluffy. Add garlic and salt; beat until blended. Stir in chives. Store spread in refrigerator. Serve over warm slices of french bread.
Yield: 11/4 cup.
That's the recipe. I use the food processor. I also like to up the "2 Tbsp minced chives" to a fist-full of mixed herbs from the garden. This gives the spread a brighter flavour and a pretty green tint.