Roast the garlic:

• Preheat the oven to 250ºF (120ºC).

• Place the peeled garlic cloves into a baking dish or cocotte with a cover. Pour olive oil over the garlic, ensuring the cloves are covered. Add more oil if necessary.

• Cover the dish with a lid or oven-safe cover and bake for about 2 hours, until the garlic is tender and golden.

Cool and prepare:

• Let the garlic and oil cool to room temperature.

• Set aside ⅓ cup of the roasted garlic cloves for the cream cheese, reserving the remaining garlic and oil for another use. Store the garlic and oil in an airtight container in the refrigerator for up to 2 weeks.

Blend the cream cheese:

• Add the ⅓ cup of confit garlic cloves and cream cheese to a food processor or stand mixer fitted with the paddle attachment.

• Blend or mix on low speed until smooth, about 1 minute.

Serve and store:

• Spread the garlic cream cheese on bagels, sandwiches, or use as a dip.

• Store any leftover confit garlic cream cheese in an airtight container in the refrigerator for up to 1 week.