Step 1

Preheat oven to 400℉.

Step 2

Cut garlic heads in half across the thickest part of the bulb and place into a sheet of aluminum foil with the cut side facing up.

Step 3

Drizzle the cut side with olive oil and sprinkle with salt.

Step 4

Wrap the garlic loosely with foil and bake for approximately 40 minutes or until golden brown and caramelized.

Step 5

Remove from oven and let cool slightly. Remove the roasted garlic cloves from the skins by squeezing the cut head gently.

Step 6

Cut the tops and bottoms off of the shallots and peel the skin.

Step 7

In a small stainless steel or cast iron frying pan add approximately 1 tablespoon of oil and heat pan over medium heat.

Step 8

Once pan is heated add shallots and sweat for 3-5 minutes turning the shallots occasionally. Note: The shallots will begin to lightly caramelize.

Step 9

Remove from heat and add the shallot pan to 400℉ oven. Roast for 20-25 minutes or until golden and caramelized. Let cool slightly before making the dip.

Step 10

To a food processor add the sour cream, mayonnaise, roasted garlic and shallots. Process until well combined, about 1-2 minutes. See Note #3 below.

Step 11

To the garlic mixture add the black pepper, salt, Worcestershire sauce, lemon zest, crushed red chili pepper flakes and lemon juice. Process until well combined, about 1 minute.

Step 12

Transfer mixture to a medium sized bowl and stir in finely grated parmesan, chives and parsley. Stir until well combined.Refrigerate until ready to serve, ideally 12-24 hours.