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(recipe, Carrie Floyd)
I was inspired to make this after reading Kelly Myers' column about using fresh herbs to elevate the ordinary. For the herbs in this dish, I like a blend of mostly parsley and chives, with a wee bit of thyme, sage, and/or rosemary thrown in. Serve this dip with fresh veggies and/or pita chips for a snack, or make it with less liquid to yield a thicker spread for sandwiches.
If I'm roasting potatoes or chicken, I often roast garlic at the same time, then store it in the fridge for another use. If you don't have any roasted garlic on hand, do this: Place unpeeled garlic cloves in a small, ovenproof dish and cook in a preheated 375-degree oven until soft and pulpy, about 20 to 30 minutes.