Preheat the oven to 400 degrees F.

For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on a small sheet pan. Roast in the oven for 40 minutes until very fragrant. Allow garlic to cool for 5 minutes before removing foil.

Make the whipped feta yogurt dip: allow the garlic to cool enough to the touch, then simply use your fingers to squeeze the roasted garlic from the skin and add it directly to a high powered blender or food processor. Then add in yogurt, feta, olive oil, and lemon juice. Process until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process/blend once more.

Add to a shallow bowl that’s great for dipping then drizzle a bit of olive oil on top. Garnish with a little fresh chopped leafy herbs – whatever you have on hand is great! This is a perfect pairing with my parmesan roasted potatoes, but also lovely as a dip with chips, crostini or veggies, or as a spread on sandwiches, served with roasted chicken, or even under a bed of roasted veggies! Totally up to you.