Smoked Trout and Roasted Garlic Dip

• 1 large unpeeled head of garlic, top quarter trimeed off
• 1/2 teaspoon minced fresh thyme plus 5 whole sprigs
• 1 fresh rosemary sprig
• 1 teaspoon olive oil
• 1/2 pound smoked trout fillets, skin removed, meat flaked
• 3/4 pound cream cheese, softened
• 1/2 cup half-and-half
• 2 teaspoons minced lemon zest
• Freshly ground pepper

1. Preheat the oven to 400.
2. Set the garlic cut side up on a large square of foil and top with 3 thyme sprigs, the rosemary and the olive oil.
3. Wrap tightly in foil and roast for about 1 hour, or until softened and caramelized.
4. Let cool in the foil.
5. Squeeze the softened garlic cloves from the skins into a bowl and mash with a fork.
6. In a food processor, pulse the trout until finely chopped.
7. Add the cream cheese, half-and-half and lemon zest and process until combined.
8. Add to the roasted garlic, along with the minced thyme and pepper.
9. Garnish with the remaining 2 thyme sprigs.

head of garlic, thyme, rosemary, olive oil, trout, cream cheese, lemon zest, freshly ground pepper

Taken from www.foodandwine.com/recipes/smoked-trout-and-roasted-garlic-dip (may not work)