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This recipe makes a delicious dip to serve with crudités or toasted pitta. Alternatively, cut heads of Baby Gem lettuce into quarters, drizzle over the dressing and serve with a scattering of fried lardons or bacon bits for a delicious starter or lunch.

1 roasted head of Drummond House Smoked Heritage Garlic

125ml mayonnaise

125ml sour cream

Juice of ½ a lemon

2 teaspoons of Worcestershire Sauce

1 rounded teaspoon of Dijon mustard

Salt and pepper


Step 1

Add all the ingredients to a small blender or processor and blend until smooth. Add black pepper and a little salt if needed.

Serve with a selection of crunchy vegetable crudites.

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