Ingredients
- 1 small head garlic, unpeeled
- 3 tbsp extra-virgin olive oil
- 1 1/2 cups plain full-fat Greek yogurt
- juice of 1 lemon
- 1 small cucumber, diced or shredded
- 1 1/2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- kosher salt and freshly ground pepper
Directions
- Preheat the oven to 425 F.
- Chop off the top portion of the garlic head to reveal the cloves. Peel any excess papery skin off the garlic, making sure to keep the bulb together. Place the bulb on a piece of aluminum foil large enough to encase the whole bulb and pour about 1 teaspoon of the olive oil on top. Cover with the foil to make a pouch and place in the oven directly on a rack. Roast for about 45 minutes, or until the garlic is golden brown and soft. Remove the pouch from the oven, open, and let the garlic cool for 5 minutes. Squeeze the cloves out of their papery skins into a bowl and mash well with a fork.
- Spoon half the mashed roasted garlic (or more or less depending on your preference) into a bowl. Add the remaining olive oil, the yogurt, lemon juice, cucumber, dill, and mint and stir well to combine. Taste and season with salt and pepper as needed. Store, covered, in the fridge for up to 3 days.