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Export 12 ingredients for grocery delivery
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.
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