Steps

• 1

  Cut off the top third of the garlic bulbs, leaving the bulb intact but exposing the cloves. Place bulbs on a sheet of aluminum foil. Season lightly with salt and drizzle with the olive oil. Wrap the bulbs up tight in the foil and place directly on the grill grate. Cook until the cloves are soft and golden brown, about 45 minutes. Unwrap and set aside to cool slightly.

• 2

  Squeeze the cooled garlic cloves from the bulb into a medium bowl extracting as much of the garlic as possible leaving the papery skin behind. Using a fork, mash the garlic until smooth. To the same bowl add all of remaining ingredients and mix well to combine. If not baking right away, cover and refrigerate the mixture.

• 3

  About 45 minutes before serving, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

• 4

  Meanwhile, lightly grease a 9-inch cast-iron pan with olive oil. Transfer the cheese mixture to the pan and smooth the top with a spatula. Place the cast-iron pan on the grill grate and bake until cheese is melted and the edges are bubbling, about 30 minutes. (The time may vary a bit depending on your grill and the weather.) Transfer the skillet to a heatproof surface and let stand for 5 minutes.

  350 ˚F / 177 ˚C

  00:30

• 5

  Serve the dip from the pan with crostini, crackers, sliced fruit or vegetables or whatever else you like to dip. Enjoy!