There are two heads (yes, entire heads) of garlic in this dip! When garlic is roasted it becomes sweet and nutty!
Preheat oven to 350 degrees F. Cut 1/2 inch off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.
In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
By Jodi from Aurora, CO
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Blend well and chill. Stays good refrigerated for 3-4 days. Serve with hard bread sticks and veggies.
