Roasted-Garlic Herb Dip
['2 heads garlic (3 inches wide)', '1/2 cup extra-virgin olive oil', '6 (4-inch) sprigs fresh thyme', '3 (4-inch) sprigs fresh rosemary', '1/2 teaspoon salt', '1/4 teaspoon black pepper']
Put oven rack in middle position and preheat oven to 425°F.
Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours.
When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.
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