• 1 tbsp oil
• 2 cloves crushed garlic
• 100g finely chopped spinach or silverbeet
• ¼ c milk
• ¼ cup grated cheese (such as cheddar or tasty)
• ¾ cup mozzarella cheese
• 250 g cream cheese
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

In a small pan heat the oil and cook the onion and garlic until tender. Pour off any excess liquid.

In a saucepan heat the milk and cheeses stirring until melted. Add the cooked vegetables and seasonings. Pour into a heat proof ramekin and sprinkle with a little extra mozzarella. Place under the grill for a few minutes until golden.

• Whole bulbs of Garlic
• ½ Cup of Water

Place the garlic bulbs in a small metal dish. Pour the water into the crock pot and sit the garlic dish in this. Cover and cook for 2 hours on high. Serve as an accompaniment to other dishes or squeeze out of the skins and use in a vegetable mash, pesto, garlic bread, or with any meat dish.