Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: set oen to 350 degrees. chop off the bottom of garlic head, and separate into whole cloves. place the cloves (leaving the skin on) in a shallow 8-inch square baking dish. drizzle with olive oil. bake for 20 minutes; cool and drain oil. remove the skins from the baked cloves (i just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin). to puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally. delicious.

Target recipe: remove outer covering on garlic. do not peel or separate the cloves. place each garlic head on a large square of heavy aluminum foil. fold up the foil so the cloves are completely wrapped. bake for 1 hour at 350°f remove garlic from oven and cool for ten minutes. separate cloves and squeeze cloves to remove cooked garlic. discard skins. in food processor, mix garlic, cheeses, milk, and dill until smooth. place in serving dish. sprinkle with parsley. serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping. note: this recipe is very versatile. the roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.