Smoked Trout and Roasted Garlic Dip

Contributed by Grace Parisi

This smoky dip goes nicely with pita crisps, vegetables, breadsticks and (best of all) toasted brioche.

Preheat the oven to 400°. Set the garlic cut side up on a large square of foil and top with 3 thyme sprigs, the rosemary and the olive oil. Wrap tightly in foil and roast for about 1 hour, or until softened and caramelized. Let cool in the foil. Squeeze the softened garlic cloves from the skins into a bowl and mash with a fork.
In a food processor, pulse the trout until finely chopped. Add the cream cheese, half-and-half and lemon zest and process until combined. Add to the roasted garlic, along with the minced thyme and pepper. Garnish with the remaining 2 thyme sprigs.

Make Ahead The dip can be refrigerated for up to 4 days; let return to room temperature before serving.