This garlic dip is a game day favorite around the house here - it’s best made on Saturday and served on Sunday. The flavors blend overnight and the herbs soften up a bit. Don’t forget the worchestshire or lemon juice - those are two ingredients that are easy to forget, but will leave the dip lacking if you do. And don’t worry - it’s not that garlicky (so add more if you love garlic).

When roasted, garlic becomes golden and buttery soft, with a delicate nutty flavor. Here, the roasted cloves are blended into a dip that is enhanced with a medley of fresh herbs.
Ingredients:
4 heads garlic
2 Tbs. olive oil
1 fresh rosemary sprig
1 fresh thyme sprig
1 1/2 cups sour cream
6 Tbs. mayonnaise
1 1/2 Tbs. chopped fresh rosemary
1 1/2 Tbs. chopped fresh thyme
3 Tbs. 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

Potato chips for serving

Directions:

Preheat an oven to 400°F.

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.

Squeeze the pulp from the garlic cloves into the container of an immersion 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 an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.

Serve the dip with potato chips. Makes about 3 cups.

Recipe from: Williams-Sonoma Kitchen.

BBQing some chicken and making some short ribs today - late start, but will post some pictures and whatever recipe I follow later.