Roasted-Garlic Herb Dip
- 3 4-inch sprigs fresh rosemary
- ¼ teaspoon black pepper
- 2 heads garlic (3 inches wide)
- ½ cup extra-virgin olive oil
- 6 4-inch sprigs fresh thyme
- ½ teaspoon salt
Put oven rack in middle position and preheat oven to 425°F. Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4...