Roasted Garlic Bacon Dip

2 heads garlic

Olive oil
16 ounces sour cream
1/2 cup mayo
1 tsp Worcestershire sauce
Salt/pepper
6 slices bacon
2 green onions, finely chopped


Preheat the oven to 350.

Slice the tops off the heads of garlic. Drizzle with olive oil. Wrap in tin foil and allow to roast in the oven about 45-60 minutes, until the garlic is soft and easily removed from the paper casing. Allow the garlic to cool.

In a bowl combine the sour cream, mayo, Worcestershire sauce, and a bit of salt and pepper. Stir well.

Squeeze the roasted garlic from its paper shell into the bowl. Using the back of a fork mash the garlic well, stirring to incorporate it into the dip.

Refrigerate overnight (optional- you can do just a couple hours if desired).

Cook the bacon until very crisp. Chop finely. A couple hours before serving, stir about 1/2 of the bacon and green onions into the dip, reserving the remaining half for topping the dip right before serving. Refrigerate.

When serving, top with the bacon/onions. Serve with potato chips, pretzels, bagutte pieces.