2 (9 inch) pie crusts
1 (8 ounce) package cream cheese, softened
1 medium head garlic, chopped
1 large onion, diced
1 (4.5 ounce) package dry onion soup mix
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, combine cream cheese, garlic, onions and water. Cook, stirring occasionally, until thickened; about 3 minutes. Stir in the cream cheese mixture. Heat through, but do not separate.
Remove from heat. Stir in onion soup mix, sour cream, and parmesan cheese. Spoon mixture into two 9-inch pie crusts. Chill in the refrigerator.
Remove one crust from each pie, flip over, and slice each into 4 circles 3/4 inch thick. Melt 1 tablespoon of the cream cheese mixture on each of the three bottom corners of the pie, placing them 1/4 inch apart. Arrange in one layer on the prepared baking sheet and refrigerate 4 hours before serving.