Terrible picture of a delicious dip. From Half Baked Harvest.
Ingredients
2 heads garlic (HEADS - not cloves!)
2 shallots
3 tbsp olive oil
2 tbsp fresh thyme leaves
kosher salt and black pepper
2 c cherry tomatoes
8 oz cream cheese, softened
1/4 c mayo
1/2 c fresh basil, chopped
1/4 c grated parmesan cheese
2 c shredded low moisture mozzarella cheese
Instructions
Preheat oven to 400 F.
Cut off tops of garlic so cloves are exposed - leave them in the bulb. Cut the shallots in half. Place in a small (8x8?) baking dish. Drizzle with olive oil. Add the thyme. Bake for 40 minutes, until deeply golden and very soft. Remove the garlic and shallots, let cool.
Add 1 1/2 c. tomatoes to the baking dish. Toss with olive oil (I stopped measuring the oil at the this point), salt pepper and chili flakes (to taste, if desired. I did not desire.) Bake for 10 minutes.
Squeeze the garlic cloves and shallots onto a cutting board. Mash/chop into a paste. In a bowl, combine the cream cheese, mayo, garlic, shallots and basil. Season with pepper. Mix in the parmesan and 1 c. mozzarella.
Pull the tomatoes out. Add the cheese dip and gently mix the dip into the tomatoes. Top with mozzarella. Bake at 15 minutes, until the cheese has melted and the sauce is bubbling.
Slice the remaining tomatoes and add to top of baked dip. If desired, top with more fresh basil and thyme. Dig in with bread or crackers.
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