SunDried Tomato Skillet Dip

1. Preheat oven to 450°F

Roasted Garlic

1. Remove outside paper from garlic cloves.
2. Prepare an 8 inch square of aluminum foil.
3. Place garlic in the center and drizzle with oil.
4. Fold the corner of the aluminum foil over the garlic, creating a seal.
5. Place directly in the hot oven and bake for 10-15 minutes or until garlic is golden brown and tender.
6. Remove the garlic from the foil and place on a cutting board to cool.
7. Once cool enough to touch, finely dice and set aside.

Sun-Dried Tomatoes

1. In a small saucepan over high heat, add the wine and sun-dried tomatoes.
2. Bring the mixture to a boil for 5 minutes and then reduce the heat to low and cook until the wine is completely evaporated and the tomatoes are soft (about 5 more minutes).
3. Remove the tomatoes from the pan and set on a cutting board to cool.
4. Once cool enough to touch, finely dice and set aside.

Dip

1. In a medium bowl, combine cream cheese, garlic, tomatoes, jalapeno, parmesan, and romano cheese.
2. Pour mixture into a small skillet and bake 5-8 minutes or until mixture is golden brown.
3. Remove from oven, top with green onions for garnish.
4. Serve immediately with crackers or tortilla chips.