Step One

Preheat the oven to 425F. Cut the tops off the heads of garlic and place both in a square of aluminum foil. Drizzle with the olive oil and sprinkle with salt and pepper. Close the foil up to make a packet and put on a baking sheet. Slide into the oven and roast for 45 minutes or until browned and soft. Remove from the oven and when cool, squeeze the garlic into a bowl of a food processor.

Step Two  

Add the mayo, lemon juice, Dijon, Worcestershire and hot sauce to the food processor and puree until creamy. Best made at least 4 hours in advance and stored in the fridge covered tightly, to allow flavors to soften. Garnish with parsley and serve with roasted baby potatoes and chicken or shrimp skewers and lemon wedges.

To get garlic smell off of your hands – rub them on stainless steel – the molecules in the stainless bond with the sulfur molecules on your hand and then transfer the molecules from your hands, and the smell to the stainless!

Use this delicious dip to make dinner on one platter by adding  lots of different veggies, meats and seafood for dunking. If you have any left over use it as a sandwich spread.

Tiefenbrunner
Vigneti Delle Dolomite Pinot Grigio
Italy
About $16.00

If lemon and garlic go well together – we need a wine with lots of lemon flavor, too! A crisp white like an Italian Pinot Grigio will work beautifully– adding a squeeze more refreshing citrus to the strong flavor of garlic. This one is from far northern Italy – in the Dolomites mountain area. Its my favorite kind of Pinot Grigio, very crisp and clean tasting with lots of minerally flavor. When you look for a Pinot Grigio, you can’t go wrong when you choose one from far Northern Italy. This one is very typical tasting and a great pair for light lemon fare.