Ingredients:

  • 2 large heads of garlic
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/2 cup plain Greek yogurt
  • 4 oz light cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the top 1/4 inch off the garlic heads to expose the cloves.
  2. Place the garlic heads on a piece of foil, drizzle with 2 tbsp of olive oil, and sprinkle with salt. Fold the foil into a tight pouch.
  3. Roast for 50-60 minutes until the cloves are mahogany-colored and soft when pressed.
  4. Allow the garlic to cool for 10 minutes, then carefully squeeze the roasted cloves out of their skins into a small bowl and mash into a smooth paste using a fork.
  5. Place the softened light cream cheese, Greek yogurt, lemon juice, and lemon zest into a food processor and blend until smooth.
  6. Add the roasted garlic paste and Parmesan cheese, pulsing until the mixture is airy and completely incorporated.
  7. Stir in the fresh parsley and cracked black pepper by hand.