- 20 cloves garlic, slowly roasted (easiest way to do this is cover peeled garlic with olive oil and slow roast in the oven until soft, or roast whole heads and squeeze out the cloves)
- 1/8 pound butter, softened4.5 oz crumbled blue cheese (or Roquefort)8 oz cream cheese, softened
- Three tablespoons mayo1 tablespoon finely chopped parsley
- 1 teaspoon Madras curry or French curry
- 1 teaspoon granulated garlic
Blend in a blender until smooth and soft. Refrigerate overnight for best results.