Smoked Garlic and Shallot Dip

Preheat your smoker to 350°F (175°C).

Cut the tops off the heads of garlic to expose the cloves. Peel and halve the shallots.

Place the garlic and shallots on a piece of aluminum foil. Drizzle with olive oil and season with salt.

Wrap the foil tightly into a packet and place on the smoker for about 1 hour, or until the garlic and shallots are soft and caramelized.

Once roasted, carefully unwrap the packet. Squeeze the soft garlic cloves out of their skins and into a baking dish. Add the roasted shallots.

Using a fork, mash the roasted garlic and shallots together into a paste.

To the baking dish, add the softened cream cheese, sour cream, grated Parmesan cheese, chopped fresh parsley, and shredded Monterey Jack cheese.

Season with freshly ground black pepper and red pepper flakes, if using.

Stir everything together until well combined.

Place the baking dish back on the smoker and cook for about 30 minutes, or until the dip is hot, bubbly, and slightly golden on top.

Carefully remove the dip from the smoker. Let it cool for a few minutes before serving with bagel crisps or your favorite crackers.