Roasted Garlic Dip (Vampire Dip)

If you’re a garlic addict, like me, then you simply must make this Roasted Garlic Dip! With only a few ingredients, this amazing dip comes together in a flash and is ready to serve in minutes. This dip is best served at room temperature, so if chilling, take it out at least 30 minutes before serving. Serve with crackers, assorted vegetables, pretzels, or on a spoon all by itself. Kidding. Not kidding.

Ingredients:
2 heads of garlic
1 teaspoon olive oil, divided
1 stick butter, softened to room temperature (I use salted)
1 block 8 oz. cream cheese, softened to room temperature
½ teaspoon dried thyme
½ teaspoon dried parsley
hot sauce to taste (optional)
¼ teaspoon black pepper
pinch salt

Instructions:
Preheat oven to 375 degrees. Cut the tops off 2 heads of garlic and wrap the base in a piece of aluminum foil and a little drizzle of olive oil. Place the garlic packets in a preheated oven and roast for approximately 30-40 minutes. Remove from the oven and allow to cool completely. In a large bowl with an electric mixer, or the bowl of a stand mixer with the paddle attachment, combine the butter, cream cheese, roasted garlic, thyme, black pepper, salt, and hot sauce (optional) to taste, until smooth and creamy. Note – to easily remove the roasted garlic from the skins, gently squeeze the entire bulb until the garlic cloves squeeze out. Transfer the dip to a serving bowl and serve immediately, or for more intense garlic flavor, cover and refrigerate for several hours.

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