1 large head garlic (unpeeled)
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. salt
1 tbsp. olive oil
1/4 c. butter, softened
2 tbsp. minced fresh chives

Peel outer skin from garlic; leave head intact. Place garlic in a small baking pan. Drizzle with oil. Cover with aluminum foil.

Bake at 350°F for 25 minutes. Remove cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon.

Beat cream cheese and butter at high speed of an electric mixer until light and fluffy. Add garlic and salt. Beat until blended. Stir in chives. Store spread in refrigerator. Serve over warm slices of French bread.

Yields 1 1/2 cups.