Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

In a mixing bowl, combine the mayonnaise as your creamy base.

Once the garlic cools slightly, squeeze the roasted cloves into the mayo. Add lemon juice and stir until well combined.

Season with salt and blend until smooth. Adjust lemon juice to taste if desired.

Cover and refrigerate for at least one hour before serving to allow flavors to meld.

Serve chilled with dippers like fries or veggies.