2 teaspoons olive oil
1/2 cup sun-dried tomatoes
1/2 cup chardonnay, or other dry white wine
1 small jalapeno, finely diced
1 (8-ounce) package cream cheese, room temperature
1/2 cup Parmesan cheese, shredded
1/2 cup Romano cheese, shredded
2 tablespoons green onions, finely diced (for garnish)
Preheat oven to 450°F. Remove outside paper from garlic cloves. Prepare an 8 inch square of aluminum foil. Place garlic in the center and drizzle with oil. Fold the corner of the aluminum foil over the garlic, creating a seal. Place directly in the hot oven and bake for 10-15 minutes or until garlic is golden brown and tender. Remove the garlic from the foil and place on a cutting board to cool. Once cool enough to touch, finely dice and set aside. In a small saucepan over high heat, add the wine and sun-dried tomatoes. 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). Remove the tomatoes from the pan and set on a cutting board to cool. Once cool enough to touch, finely dice and set aside. In a medium bowl, combine cream cheese, garlic, tomatoes, jalapeno, Parmesan, and Romano cheese. Pour mixture into a small skillet and bake 5-8 minutes or until mixture is golden brown. Remove from oven, top with green onions for garnish. Serve immediately with crackers or tortilla chips.