3 TBSP of Extra Virgin Olive Oil, preferably the oil used for roasting the garlic.

Juice of half a lemon

2 tsp white balsamic vinegar (cider vin. or more lemon juice would work too)

1/4 cup parsley, roughly chopped

Pinch of cayenne pepper

Salt and Pepper to taste

Cut the top 1/2 inch of the garlic bulb off, revealing as many cloves as possible. Place in an oven-safe dish and drizzle with the 3 TBSP of oil.  Roast in a 350 degree oven for about 35 minutes, or until cloves area soft, lightly browned, and easy to cut with a sharp knife.  (I always make extra bulbs at the same time, they’re good to use for a week if kept in the fridge in oil.)  If you’re short on time, I would mince up about 5 large cloves and saute gently in the olive oil over medium heat, just to take the raw taste out of it.  Be careful not to overbrown it with this method.

Now that your garlic is done, you’re ready to make the dip.  TRUE STORY.

Add all the ingrediants to a food processor or blender.  That’s right, everybody in the pool except the salt and pepper.  Pulse first, then blend until smooth.  The parsley turns the dip a lovely pale green color.  If you prefer the white color, then simply fold in  minced parlsey after blending, or be a punk and leave it out entirely.  As for salt, I recommend using a good quality finishing salt, such as maldon or gray salt.  Be sure to taste pre-salting.  Those bean canners can sometimes go overboard on the sodium.

So that’s it.  Garnish, serve, and lavish in the praise of your guests, you domestic yum goddess, you.