Dhahran Theatre Group Cookbook, 1993


2 Heads garlic, with the largest cloves
available (about 2 oz. each head)
2 Tablespoons olive oil
8 Ounces cream cheese, at room temperature
1/4 Cup sour cream
1/2 Teaspoon salt
1/4 Teaspoon dry mustard
Pepper to taste


Preheat the oven to 400? F.

Peel the heavy outside layer from the heads of garlic, separating the heads into cloves. Place the unpeeled cloves in a pie dish. Drizzle with olive oil.

Bake for 30 minutes or until the cloves feel soft when pressed. Remove them from the oven and cool slightly.

Peel the warm cloves by cutting off the stem ends and pushing the pulp up with the fingers. Scrape the pulp into a food processor fitted with the metal blade. Add cream cheese, sour cream, salt, and pepper, and process until puréed, scraping the sides as necessary.Remove the mixture to a bowl. Serve it with the potato skins.The dip may be refrigerated up to 3 days. Bring to room temperature before serving.

Bob Bieniek