Roasted Garlic & Parmesan Beer Cheese Dip
- 2 large heads of garlic
- 2 tbs olive oil
- 12 oz cream cheese
- 1 1/2 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top
- 6 oz smoked Gouda or smoked mozzarella cheese
- 1 cup Saison or IPA beer
- 1 tsp red chili sauce (such as Sriracha)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs cornstarch (very important. Keeps the dip from separating)
- 1/4 cup chopped scallions (green onions)
Adapted from thebeeroness.com
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, about 35-40 minutes. Remove from oven, top with green onions, serve warm.