Preheat the oven to 425°F.
Cut the head off a bulb of garlic leaving the cloves intact. Drizzle the exposed cloves with 1 to 2 teaspoons of olive oil. Wrap the bulb tightly with aluminum foil and roast for 25 to 35 minutes.
1 head of garlic, 1 to 2 teaspoons olive oil
After the garlic roasts, carefully remove the foil and allow the garlic to cool slightly.
Place the cream cheese, sun-dried tomatoes, salt, and pepper into a food processor. Press the cooled garlic cloves out of their papery skins into the food processor and pulse several times to combine the ingredients.
8 ounces block-style cream cheese, ¼ cup sun-dried tomatoes, Pinch salt and pepper
Serve immediately with toast, crackers, chips, or vegetables.
Scroll up and see the post for storage information and FAQs.