Remove outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from foil, turn upside down and gently squeeze garlic from the skins into a small bowl.
Mix in cream cheese, salt, pepper and chives.
Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Serving size: 2 tbsp, 105 calories per serving
Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream
Bacon Wrapped Crackers
(Courtesy of Ray and Irene Horn)
8 Keebler Club crackers
4 slices bacon, cut in half
8 teaspoons brown sugar OR grated Parmesan cheese
Preheat oven to 250°.
Line baking sheet with parchment paper and put wire rack on top of parchment paper.
Arrange crackers on rack and place on teaspoon brown sugar OR Parmesan cheese on the cracker (or do 4 brown sugar and 4 Parmesan cheese).
Carefully wrap ½ slice of bacon lengthwise on the cracker over sugar/Parmesan, tucking ends under cracker.
Bake in the oven for 2 hours. Serve warm.
2 servings, 170 calories per serving
Hack: Store leftovers in the refrigerator. Reheat in the microwave for 20-30 seconds.
Hack #2: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze. Place in sealable freezer bag or container. The frozen slices can then be thawed in the portions desired.