Roasted Garlic Dip is made with Roasted Garlic. So Good!
Roast 6 to 8 large garlic cloves, directions follow
Heat up your oven to 400 degrees. Carefully peel off the papery outer layers of the garlic, but not the thicker layer that keeps the cloves inside. Using your knife, cut off 1/4-inch of the garlic head, not root end. Make sure to slice the upper part of the garlic cloves, cut just the tips off.
Drizzle with 1 or 2 tablespoons of olive oil depending on size of garlic heads. Don't use it all at once, use a little bit first and let it trickle down the cloves, then use the rest. Sprinkle with sea salt.
Tightly wrap in foil and bake for 40 minutes. Check on the garlic to see if it's done. Your garlic will be done when you can easily pierce it with a knife. That said, you can keep it in the oven for longer to give it a golden hue and a caramelized flavor, leaving the foil slightly opened at the top.
Refrigerated garlic will last for 2 weeks, while frozen garlic can last for 3 whole months.