Directions:

1. Preheat oven to 425°.

2. Lay out 2 double pieces of aluminum foil

3. Place the garlic on one piece and the onion on the other piece and drizzle both with a little olive oil

4. Wrap each one tightly, place them on a baking sheet, and roast for 45 min to an hour (onion will probably take longer than the garlic). Then remove from foil and let cool to room temperature.

5. Remove the outer skin from the roasted onion and place the onion in a blender

6. Press the roasted garlic cloves out of their skins and add them to the blender

7. Add dill, thyme, buttermilk, sour cream, salt, pepper, and ground mustard

8. Puree until smooth. 

9. Cover and refrigerate

*for a thinner consistency for salad dressing, add a little more buttermilk

Recipe from “Buttermilk” by Debbie Moose