For roasted garlic:

Cup of Yum
1. Preheat the oven to 400 degrees F. 
2. Cut ¼ inch off the top of the head of garlic, leaving the root and skins intact.
3. Drizzle over 1 teaspoon of olive oil and wrap the garlic tightly in foil. 
4. Bake the garlic for 30 minutes, or until the cloves are fork-tender.
5. Remove the garlic from the foil and allow it to cool to room temperature. 

For whipped feta:

1. Place the softened feta, cream cheese, olive oil, and lemon juice in the bowl of a food processor and pulse on high speed until smooth and creamy. 
2. Squeeze 5 garlic cloves out of their skins and place them in the food processor, along with the thyme and parsley.
3. Pulse until the garlic is broken up and well combined. Save the remaining garlic cloves for another recipe or add a few more to the dip - up to you! 
4. Season with salt and pepper to taste, or add a pinch of red pepper flakes for a bit of heat.
5. Serve with fresh vegetables or pita chips. 
6. Store any leftover dip in an airtight container in the fridge for up to three days.