Another Paula Deen recipe. This actually looks really great when you serve it. Very classy look and I love brie.
2 heads garlic
1 T. olive oil
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 (5 oz.) package creme de Brie
1 T. Worcestershire sauce
2 tsp. lemon zest
1 tsp. seasoned salt
1 fresh artichoke
Blanched green beans, blanched asparagus, zucchini spears, crackers
Preheat oven to 400 degrees. Remove white papery skin from garlic heads (do not peel or separate cloves). Cut off top 1/4 inch of heads to expose cloves, leaving root ends intact. Place garlic heads, cut sides up, on a 6" square of heavy- duty aluminum foil. Drizzle each evenly with olive oil. Bring corners of foil over garlic, sealing tightly. Bake for 45 mintues or until garlic is soft. Remove foil. Squeeze garlic to extract pulp; discard skins.
In the work bowl of a food processor, combine garlic pulp, cream cheese, sour cream, creme de Brie, Worcestershire sauce, zest and salt. Process until smooth (you can also put this in a blender). Cover and chill for 4 hours.
Trim stem of artichoke so bottom is level. Cut out center core of artichoke. Spread outer leaves apart, and place a small bowl in the center. Spoon dip into bowl. Serve with green beans, asparagus, zucchini spears, and crackers.