- 1 head garlic
- 1 teaspoon olive oil
- 16 ounces Camembert cheese, rind removed and cheese cut into pieces
- 2 (8 ounce) packages cream cheese
- 1 (5 ounce) package grated Parmesan cheese
- 3 ounces shredded extra-sharp Cheddar cheese
- 1 cup German-style beer
- 1/4 cup butter
- 1/2 cup minced onion
- 2 teaspoons caraway seeds
- 1/2 teaspoon paprika
- Preheat oven to 400 degrees F (200 degrees C). Bring all the refrigerated ingredients to room temperature.
- Slice the top off the garlic, exposing the cloves. Place in a square of aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic.
- Roast in the preheated oven until garlic is tender, 35 to 40 minutes. Cool roasted garlic completely.
- Combine Camembert cheese, cream cheese, Parmesan cheese, Cheddar cheese, beer, and butter in a food processor; process until smooth. Add roasted garlic cloves, onion, caraway seeds, and paprika; process until smooth. The mixture may be a little on the “soupy” side but will firm up upon refrigeration; transfer to an air-tight container and refrigerate until flavors blend, at least 2 hours.