Preheat oven to 350°.
Take 2 sheets of tinfoil and place everything in the Roasted Garlic section except for your sun dried tomatoes [sun dried tomatoes will lose flavor with longer cook times] in it and wrap up tightly.
Slice your bread and lightly brush with olive oil or butter. Place bread on same cookie sheet as garlic. Bake bread until crispy. About 8 minutes. Bake garlic for 30 to 40 minutes at 350°. Or, until soft.
Smash garlic with a fork or potato masher.
Fine chop sun dried tomatoes and add to smashed garlic. Mix well.
Serve immediately and smear on French Baguette Bread or quality crackers. Roasted Garlic Triskets are fabulous with this sweet and salty dip. And, I don't even like Triskets!
