Preheat oven to 400°F (200°C). Slice off the top quarter-inch of garlic bulbs to expose cloves. Drizzle with 1 tablespoon olive oil, wrap bulbs in foil, and roast for 40 minutes until cloves are soft and golden and squeeze out easily.
2 bulbs garlic bulbs, 2 tbsp olive oil
Remove garlic from oven and let cool for 10 minutes. Squeeze softened cloves directly into a small bowl, discarding the papery skins.
2 bulbs garlic bulbs
Add Greek yogurt to the bowl with roasted garlic. Whisk for 30 seconds until creamy and smooth with no large chunks.
1 cup plain Greek yogurt
Stir in remaining 1 tablespoon olive oil, lemon juice, salt, and black pepper gradually. Taste after each addition and adjust seasoning until balanced with a sweet garlic flavor without sharpness.
2 tbsp olive oil, 1 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper
Transfer dip to a shallow container, cover, and chill uncovered for 30 minutes to set texture and meld flavors. Stir before serving and top with chopped fresh herbs if using.
fresh herbs
