Notes:
* Roasted garlic has a milder and sweeter flavour compared to raw garlic. The long roasting time allows the natural sugars in the garlic to caramelise and develop a rich taste.
* If you prefer a stronger rosemary flavour, you can mince some fresh rosemary leaves and add them to the dip after processing for an extra herbal kick.
* This dip can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Just give it a stir before serving.
* Feel free to experiment with different herbs and spices to customise the dip according to your taste. Chives, thyme, or a pinch of paprika can add additional layers of flavour.
* You can use the leftover roasted garlic oil for sautéing vegetables, drizzling over salads, or adding flavour to roasted potatoes. Store it in a sealed container in a cool, dark place for future use.
