Roasted Garlic and Herb Dip

For this weeks Snack Food Sunday, I am going to post some of the appetizers I made for Thanksgiving. First up is this roasted garlic and herb dip. If you like roasted garlic, you will love this dip! The savory garlic blended with the fresh herbs to creates a creamy spread that is perfect dipping. I served this dip with kettle chips and assorted fresh vegetables.

Roasted Garlic and Herb Dip

• 4 heads garlic
• 2 Tbsp olive oil
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 1/2 c. sour cream
• 6 Tbsp mayonnaise
• 1 1/2 Tbsp chopped fresh rosemary
• 1 1/2 Tbsp chopped fresh thyme
• 3 Tbsp chopped fresh flat-leaf parsley
• 3/4 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 1 1/2 tsp kosher salt
• Freshly ground pepper, to taste

Preheat an oven to 400 degrees. 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 sprigs 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 (this can done ahead of time).

Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a bowl of a food processor. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes. Makes about 3 cups.

Recipe from Good Things Catered, originally from Williams-Sonoma.