Garlic Herb Spread

1. 1

   Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes. Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree.

2. 2

   Bring the sun-dried tomatoes to a boil in a small amount of water. Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.

3. 3

   Combine all the ingredients except the bread with a wire whisk. Allow to sit for at least 30 minutes.

4. 4

   If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes.

5. 5

   NOTES : Serve with the toasted slices. Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes.

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