ossawba DIP (sun dried tomato and roast garlic dip)

Ingredients

• 5 garlic cloves

• 2 teaspoons olive oil

• 3/4 cup sun dried tomatoes

• 1/2 cup dry white wine

• 1 1/2 (8-ounce) packages cream cheese, softened

• 1/3 cup finely chopped green onions

• 1 cup freshly grated Parmesan cheese

Preparation

1. Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. Bake at 425° for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.

2. Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.

3. Spoon mixture into a small bowl; stir in green onions and Parmesan. 

4. Serve warm with pita chips or crackers.

Many thanks and credit to Coastal Living, OCTOBER 2009 

Urban Cowgill (updated 2024)