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. Remove from oven, top with green onions, serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 209 (84%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 72.5mg||22 %|
|Sodium 244.2mg||8 %|
|Potassium 112mg||3 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.9g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 250
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