Garlic and Herb Chip Dip

Recipe courtesy of Williams and Sonoma

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 (I usually make this the night before before it smells up the whole house)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. Serve the dip with potato chips.

This dip was incredible! It was so easy to make, although a bit time consuming, and it did smell up the entire house, but it was well worth it. I only used 3 heads of garlic, and I found it to be plenty garlicky. Next time I make it, I think I'll cut back some on the salt, as (especially as it ages) it gets extremely salty. But I'll be making this again for sure. Simple, and delicious!