Instructions: Garlic can be roast up to 1 week ahead.

1. Preheat the oven to 375F.

2. Leave the garlic whole. If theres a lot of papery skin near the top of the bulb, cut it off. Place the garlic in a small ovenproof dish. Drizzle the olive oil over the top, cover, and bake for 40 minutes. Uncover and let cool.

3. Combine the sour cream, yogurt, cumin, curry powder, salt, and pepper.

4. Remove the skins from 10 to 12 cloves of the roasted garlic by firmly pinching the root end of each clove until the soft garlic squeezes out.

5. Mash the cloves and add to the yogurt mixture. Let sit at room temperature for at least 1 hour to allow the flavors to combine.

The spread can be refrigerated for several days.

Yields over 1 cup

Preparation Time:15 minutes, plus 1 hour to blend flavors

Cooking Time: 40 minutes

Most garlic, except for purple spring garlic, has a green stem in the center of each clove Remove this stem, as it adds a bitter taste.

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