Sweet Roast Garlic Dip With Herbs and Crudites

• 1 head garlic
• 1 cup sour cream
• 1 14 cups mayonnaise
• 1 lemon, juice of
• 3 scallions, finely chopped
• 2 tablespoons fresh chives, snipped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 4 gem lettuce, cut into wedges
• 1 lb new potato, scrubbed
• 4 carrots, cut into batons
• 5 ounces radishes, halved, tops attached

1. Preheat the oven to 350F Wrap the garlic bulb in foil and place on a rack in the oven.
2. Bake for 20 minutes, or until very soft to the touch.
3. Meanwhile, prepare the crudites.
4. Place the potatoes in a medium saucepan and cover with cold water.
5. Bring to the boil and simmer for 20 minutes until tender.
6. Drain and allow to cool.
7. Remove the garlic from the oven.
8. Leave to cool slightly then squeeze out the golden paste from each clove.
9. Place in a bowl and beat until smooth using a wooden spoon.
10. Slowly beat in the soured cream and mayonnaise with the lemon juice.
11. Stir in the scallions, chives and parsley and season to taste.
12. Arrange the prepared crudites on a serving platter.
13. Spoon the dip into a small bowl and place with the vegetables.
14. Serve.

garlic, sour cream, mayonnaise, lemon, scallions, fresh chives, parsley, gem lettuce, new potato, carrots, radishes

Taken from www.food.com/recipe/sweet-roast-garlic-dip-with-herbs-and-crudites-246671 (may not work)