Tailgate Dip…

Roasted Garlic and Bacon Dip
with Dried Peppers
By The Gourmet Farm Girl
3 heads of garlic
4 strips smoked bacon
1 1/2 cups sour cream
1/2 cup mayonnaise
4 green onions chopped fine
1 Tablespoon Worcestershire sauce
1/2 teaspoon cracked black pepper
1/2 teaspoon dried hot pepper flakes 
pinch of salt
Preheat oven to 400 degrees
Remove some of the dried skins from the garlic; cut the garlic bulbs in half, drizzle with olive oil and lightly salt. Wrap in foil and bake for 40-45 minutes till roasted and soft; remove and cool.
 While garlic roasts; fry the bacon till crisp; remove and drain on paper towels. When cool; cut into small pieces.
Mix the remaining ingredients together and set aside. Squeeze the garlic pulp from the skins into a small bowl; gently smash with a spatula or fork. Add the garlic to the sour cream mixture followed with the pieces of bacon; fold together. Place in the refrigerator for at least 1 hour before serving.
Garnish with fresh herbs such as parsley or cilantro
Serve with pita chips, nann or crackers.
Great with vegetables too