ROASTED GARLIC DIP
 
2 heads (4 ozs.) garlic
8 oz pkg. cream cheese, softened
1/4 cup chopped roasted red peppers
2 tbsp. dry Marsala wine
2 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. white pepper
 
Preheat oven to 350 degrees Remove outer papery skin from both
heads of garlic, leaving heads intact;place in small baking dish.
Add water to dish to 1-inch depth;cover with foil.  Bake 1 hour or
until garlic is tender, basting occasionally.  Remove skins from
garlic cloves;  place garlic in food processor container with steel
blade attached or blender.  Add remaining ingredients;process until
smooth.  Chill.  Garnish with chopped fresh chives and red pepper,
if desired.  Serve with vegetable dippers.  Yield 1 1/2 cups.