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Roasted Garlic Dip


2 heads (4 ozs.) garlic
1 (8 oz.) pkg. PHILADELPHIA BRAND cream cheese, softened
1/4 cup chopped roasted red peppers
2 tablespoon dry Marsala wine
2 tablespoon olive oil
1/4 tsp. salt
1/8 tsp. white pepper

Preheat oven to 350 degrees. Remove outer papery skin from both heads of garlic, leaving heads intact. Place in small baking dish. Add water to dish to 1-inch depth. Cover with foil. Bake 1 hour or until garlic is tender, basting occasionally. Remove skins from garlic cloves. Place garlic in food processor container with steel blade attached or blender. Add remaining ingredients. Process until smooth. Chill. Garnish with chopped fresh chives and red pepper, if desired. Serve with vegetable dippers.

Yield 1 1/2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.