Authors Note:
Do not employ fresh vegetables in this spread unless you plan on using all of this spread within four days. Dried herbs will allow this spread to last in your fridge for weeks.
Preheat your oven to 350°.
Bring cream cheese to room temperature or warm them slightly in the microwave.
Place garlic cloves in 2 sheets of tin foil.
Add all ingredients [except for cream cheese and 1/2 of your juiced lemon] and mix well.
Wrap garlic up tightly with your two large sheets of tin foil. Seam sides up.
Roast garlic for 1 hour and 15 minutes at 350°.
Open tinfoil and check for doneness. Your largest cloves should be soft.
Smash garlic well with a potato masher. Add the juice of your other 1/2 lemon. Taste test for salt. Add more if need be.
While garlic mixture is still warm - fold your mixture into your cream cheese. Mix well.
Pack into jars or a covered dish and seal tightly.
Enjoy!
