Step 1

Preheat the oven to 400℉.

Step 2

Remove the loose, outer papery skins from the heads of garlic.  Slice a thin layer (1/4 inch) off of the top of the garlic, exposing the cloves.   The whole head of garlic should remain intact.

Step 3

Drizzle the olive oil over the cut surface.  Wrap each head of garlic in aluminum foil and roast for 40-60 minutes.  Start checking the garlic for doneness after 40 minutes and continue roasting until soft and golden brown. (When squeezed, the cloves should easily come out of the skins.)

Step 4

Once the garlic is cool enough to handle, squeeze the roasted garlic from the skins.  Chop or smash and add to a mixing bowl with the remaining ingredients. Stir to combine.

Step 5

Refrigerate the dip overnight in an airtight container. Serve with potato chips, pretzels, or veggies. Refrigerate leftovers for up to 5 days.