Roasted Garlic Hot Shrimp Dip

Wine Pairing: Domaine des Pèrègrins Chablis

RECIPE

Ingredients:
- Pillsbury flaky rolls, cut each in half
- 1 egg (beaten) for egg wash
- Cooked shrimp, chopped
- 1 head garlic, roasted with butter
- juice of half a lemon
- 1 tbsp lemon zest
- 1/2 cup cream cheese
- 1 cup sour cream
- 2 cups shredded Comté cheese
- 1 cup mozzarella
- fresh parsley and black pepper to garnish

Directions:
- Roast head of garlic (cut tips of the full head of garlic and place on a sheet of tin foil. Top with 1-2 tbsp butter and wrap in foil. Bake in the oven for around 1 hour or until soft and caramelized)
- Cut Pillsbury rolls in half and place around the outside of your baking dish. Brush with egg wash.
- Bake as per package instructions, taking them out a minute or two early so that they aren’t fully done.
- while rolls are baking, add all dip ingredients to a pan and stir to heat and melt cheese.
- Pour dip in the centre of your bread ring, top with more cheese, and broil until cheese is melted and bubbly. *Be careful not to burn the bread ring like I did!!
- Enjoy with a chilled glass of Chablis!