Mash well with a. Roast until garlic is golden and tender 1 to 1 1 4 hours. 4 ounces cream cheese at room temperature. When garlic is cool enough to handle squeeze cloves into a bowl and pour oil through a fine mesh sieve onto garlic. Of course i love garlic though.
Spoon over 4 tbsp of the oil tuck in the thyme and wrap. Beat the cheese in a bowl until smooth. 1 tablespoon extra virgin olive oil. Add in 2 tbsp shredded parmesan cheese to the dip and then chill in the fridge for an hour. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish.
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But which made it ten times better was adding a little parmesan cheese to the top and baking at 400 degrees for like 10 minutes just to warm it through then served with brucshetta and avacado. Mash well with a.
