Ingredients

• 4 small beets, approximately 2" in diameter
• 1 1/2 tablespoons olive oil
• 3 large cloves of garlic
• 8 ounces Philadelphia original OR 1/3 less fat cream cheese
• 1/2 teaspoon herbes de Provence
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 4 or 5 slices Oscar Mayer fully cooked bacon, "thick cut"
• 1 tablespoon parsley, chopped (optional for garnish)

Directions

1. Preheat oven to 400°
2. Line baking sheet with aluminum foil.
3. Trim, wash and dry beets, do not peel.
4. Rub beets with 1 T oil and place on baking sheet
5. Double wrap 3 large cloves of garlic drizzled with 1/2 T of olive oil in aluminum foil and place on baking sheet with beets.
6. Bake beets and garlic for 30 minutes at 400°, remove packet of garlic to cool and continue to bake beets for 30 minutes more, allow beets to cool
7. Peel cooled beets and garlic and place in food processor with cream cheese, herbs de Provence, salt and pepper.
8. Pulse until well combined, use a spatula to scrape down ingredients on sides, as needed
9. Microwave bacon per package or 20 - 30 seconds, until crisp.
10. (Optional - save out one piece of bacon for garnish.) Chop bacon into 1/2" pieces and stir into cream cheese and beet mixture..
11. If desired, garnish dip with chopped bacon and parsley.
12. Serve immediately or refrigerate until cool. Serve with assorted crackers and/or cut up vegetables, like carrots and celery.