This dip was pretty easy to make once the garlic had been roasted, that was the most time consuming part of the recipe. I just whirled all the ingredients around in my food processor to make sure everything was chopped and well distributed. I used a combination of fresh and dried herbs since fresh are pretty hard to find locally. I would say that the dip was definitely a hit. It was a nice change from typical ranch that I love so much. I think I will make it again, possibly changing up the herbs to see what different combinations I can come up with.
Roasted Garlic & Herb Dip
Source: Seen on Good Things Catered originally by Williams Sonoma
Makes about 3 cups.
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 chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
Freshly ground pepper, to taste
Potato and/or fresh veggies for serving
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.