Cut the top off the head of garlic horizontally exposing all of the cloves. Drizzle the cloves with olive oil. Wrap the garlic tightly in aluminum foil, and place in an oven safe pan.
1 bulb of garlic
Roast the garlic for 25 to 30 minutes, then let the garlic cool for about 10 minutes before removing from the foil. Set aside.
To Make the Dip:
In a medium bowl, combine the cream cheese, mayonnaise, garlic powder, and salt. Gently press the bottom of the head to garlic to remove the cloves. Fold the cloves and chives into the cream cheese mixture.
8 ounces block-style cream cheese, ½ cup mayonnaise, ½ tsp. garlic powder, 1 tablespoon(s) chives, kosher salt
Refrigerate until ready to serve. Serve cold, and store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce . Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*If desired, chop the roasted garlic cloves instead of using whole cloves.