Garlic and Herb Dip

As a non-traditional, but still delicious, Super Bowl snack, a reader sent in the following recipe for Garlic and Herb Dip to be served with pita chips or crunchy potato chips (I love the Cape Cod Reduced Fat Potato Chips). We have not tried it personally, but it looks fabulous:

You need:
4 heads garlic
2 Tbs. olive oil
1 fresh rosemary sprig
1 fresh thyme sprig
4 Tbs. chopped fresh flat-leaf parsley
1 1/2 cups sour cream
5 Tbs. mayonnaise (light mayo is fine)
1 1/2 Tbs. chopped fresh rosemary
1 1/2 Tbs. chopped fresh thyme
1 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
1 tsp. coarse salt
Freshly ground pepper, as needed

To prepare:
Preheat an oven to 400 degrees. Cut off the tops of the garlic heads and dress the tops with the olive oil. Put the garlic on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1.5 hours. Let cool completely. Squeeze the pulp from the garlic cloves into a mixing bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined (you can also use a food processor). Cover the dip and refrigerate for at least 30 minutes.