Happy Tuesday! I can't believe that July is almost over. Where has the summer gone? Oh yeah, it's been a heatwave and we've all been stuck indoors! I hope August is a bit better to everyone.
I'm supposed to close on my house this Friday. It's still really iffy, so if everyone could keep their fingers crossed for me - I'd appreciate it! Even if I do close on the house and am in process of moving - I will have a TATT post for you. :-)
I've seen a few different variations of this recipe...but this one is my favorite.
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?
I'm supposed to close on my house this Friday. It's still really iffy, so if everyone could keep their fingers crossed for me - I'd appreciate it! Even if I do close on the house and am in process of moving - I will have a TATT post for you. :-)
I've seen a few different variations of this recipe...but this one is my favorite.
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?
I'm supposed to close on my house this Friday. It's still really iffy, so if everyone could keep their fingers crossed for me - I'd appreciate it! Even if I do close on the house and am in process of moving - I will have a TATT post for you. :-)
I've seen a few different variations of this recipe...but this one is my favorite.
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?
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