Difficulty: Medium - experience needed
Dietary guidance: v n
1 garlic bulb
8 1/2 oz jar of sun-dried tomatoes in oil, drained and coarsly chopped
8 oz block of cream cheese
1/4 cup chopped fresh parsley
2 tbsp lemon juice
2 tbsp sweet chili sauce
2 tbsp water
1/4 tsp pepper
Trim 1/4 inch from garlic bulb to expose tops of cloves, leaving bulb intact. Wrap loosely in greased foil. Bake in 375° for about 45 minutes until softened. Let stand until cool enough to handle. Squeeze garlic bulb to remove cloves from skin. Discard skin. Transfer cloves to blender or food processor.
Add remaining 7 ingredients. Process until smooth. Transfer to small serving bowl. Chill, covered, for 1 hour to blend flavours. Before serving, let stand at room temperature for 30 minutes to soften. Makes about 2 1/4 cups.