Roasted Garlic & Herb Dip

This dip combines the delicate nutty flavor of roasted garlic with a medley of fresh herbs. Recipe comes from the Williams-Sonoma kitchens. Prep time includes baking and refrigeration times.

• Ready In: 1 hr 30 mins
• Yields: 3 cups

Ingredients

• 4  heads garlic
• 2  tablespoons olive oil
• 1  fresh rosemary sprig
• 1  fresh thyme sprig
• 1 1⁄2 cups sour cream
• 6  tablespoons mayonnaise
• 1 1⁄2 tablespoons fresh rosemary, chopped
• 1 1⁄2 tablespoons fresh thyme, chopped
• 3  tablespoons fresh flat-leaf parsley, chopped
• 3⁄4 teaspoon Worcestershire sauce
• 2  teaspoons fresh lemon juice
• 1 1⁄2 teaspoons kosher salt
•  fresh ground pepper, to taste
•  chips, for serving

Directions

1. Preheat oven to 400 degrees.
2. Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme springs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
3. Squeeze the pulp from the garlic cloves into the container of a blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using the blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
4. Serve the dip with chips.