Sun-Dried Tomato/Goat Cheese Spread

I know I've posted more than a fair share of appetizer recipes lately, but I have a glut of things left over from our Academy Awards party. And who says you have to have a party to make something to nosh on while you're having a cocktail or a glass of wine as you prepare dinner. After all, the Life Should Be Beautiful guidebook says that every night is a party.

This is an interesting twist on an everyday dip. It keeps well in the refrigerator so you could snack on it for a week or so. Goes great on bread, crackers, or crisp fresh vegetables like radishes, celery and carrots.

Sun-Dried Tomato/Goat Cheese Spread
From Southern Living magazine.

1 garlic bulb
1 teaspoon olive oil
1 (11-oz.) package goat cheese
1 (8-oz.) package cream cheese, softened
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Place on baking sheet.

Bake at 425° for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves; mash.

Beat garlic, goat cheese, and next 5 ingredients at medium speed with an electric mixer until well blended. Cover and chill until ready to serve. Serve with assorted crackers, breads, and vegetables.