Ingredients

The following ingredients have 4 Servings
  • 2 heads garlic
  • 2-3 teaspoons olive oil
  • 2 cups sour cream
  • 3 tablespoons chopped fresh chives (plus extra for garnishing)
  • 1 teaspoon apple cider vinegar (or white wine vinegar)
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)

Instruction

  • Preheat the oven to 400 degrees.
  • 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. 
  • Drizzle the olive oil over the cut surface.  Wrap each head of garlic in aluminum foil and roast in a 400-degree oven 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.)
  • 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.
  • Refrigerate the dip overnight in an airtight container. Serve with potato chips, pretzels, or veggies. Refrigerate leftovers for up to 5 days.