Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wrap each head of garlic in a double thickness of aluminum foil. bake in the middle of a 300f oven until soft, about 40-45 minute set aside until cool enough to handle, about 15 minutes. remove foil and separate cloves from the heads of garlic. pinch each clove to remove it from its skin and place in the bowl of a food processor. add cheese and pepper. process for 30 seconds. with machine running add olive oil until mixture has the texture of softly whipped potatoes. serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.

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.