• Preheat the oven to 200°C.
• Slice the top off the whole head of garlic to expose the cloves. Drizzle with a little olive oil and wrap the head in aluminum foil.
  1 whole head of garlic
• Place the wrapped garlic on a baking sheet and roast for 30–40 minutes, until the cloves are soft, golden, and caramelized. Let it cool slightly.
• Once cool enough to handle, squeeze the softened cloves out of their skins into a small bowl.
• Mash them well with a fork.
• Add the Greek yoghurt, olive oil, lemon juice, honey or maple syrup (if using), salt, and black pepper. Mix until smooth and well combined.
  1 cup Greek yogurt, 1 –2 tsp lemon juice, 1 tsp honey or maple syrup, ¼ tsp salt, ¼ tsp black pepper, 1 tbsp olive oil
• Taste the dip and adjust lemon juice, salt, or pepper as needed.
• Sprinkle with chopped fresh herbs like parsley, cilantro, dill, or chives for extra flavour and colour.
  1 tbsp chopped fresh herbs

Chill before serving:

• Refrigerate for at least 30 minutes to let the flavours meld.
• Serve with fresh vegetables, pita bread, crackers, or use as a sauce for grilled meats and roasted vegetables. You can also use as a spread for wraps or sandwiches.