- 2-8 oz. bricks of cream cheese
- 1 tsp kosher salt
- 4 heads of roasted garlic
- 1 C grated Asigao cheese
- 1 TBSP Italian parsley, minced
On medium speed in an electric mixer, whip the cream cheese and salt with the paddle attachment for 4 minutes, till light and fluffy. While the cheese is whipping, squeeze all the roasted garlic cloves out of each head of garlic. Add all the roasted garlic to the cream cheese and mix on low for 1 minute. Add the Asiago cheese and parsley and mix till combined. Spread into a small serving dish and bake in a 350° oven for 20 minutes, till warmed through.