Heat the oven to 190C/gas 5/fan 170C. Cut a
slice off the top of each head of garlic and place on
foil. Spoon over 4 tbsp of the oil, tuck in the thyme
and wrap. Season with salt and pepper and bake for
up to 1 hour – until the garlic is very soft. Cool.
Beat the cheese in a bowl until smooth. Squeeze
the roasted garlic out of its skin into the cheese and
mash with a fork until smoothish. Beat in
sufficient oil and/or milk to get a good dipping
consistency. Beat in the herbs and season to taste –
add a squeeze of lemon too, if necessary.
Heat 1 tsp oil in a small pan and fry the sliced
garlic gently until golden brown (not too brown or
it will taste bitter). Drain and scatter the garlic
over the dip. Serve the dip in the centre of a large
platter of vegetables.