Roasted Garlic Parmesan Beer Cheese Dip Recipe 455

Steps:

• Preheat oven to 425. Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool. Reduce oven temp to 350. In a food processor, add the cream cheese, 1 1/2 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined. Add to a baking dish, top with the remaining 1/4 cup cheese. Bake at 350 until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, top with green onions, serve warm.

Steps:

• In a medium sauce pan, over medium-high heat, melt 2 tbsp of the butter.
• Add garlic (fresh & powdered), flour, heavy cream and parsley.
• When it starts to simmer, add the cheese and cook until melted.
• Remove from heat and add the remaining butter 1 tbsp at a time and beat into sauce until melted, repeat with remaining butter.

Steps:

• Mix all ingredients together until well blended.
• Bake in a small ungreased covered casserole dish for 20 minute @ 400 degrees.
• Allow to cool a little before serving. Serve warm with your favorite crackers/bread.
• A note about the Mayonnaise. She didn't give me a measurement but I would say start with about a 1/4 cup and add more if it still seems too thick. The mayonnaise adds flavor but it can make the dip too thin if you use to much.