3 lg. whole heads garlic
1 tbsp. olive oil
2 tbsp. fresh lemon juice
2 tbsp. white wine vinegar
1 tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. freshly ground black pepper

Remove white papery skin of garlic, making sure not to peel or separate the cloves. Brush each head of garlic with the olive oil and wrap each head separately in aluminum foil. Bake at 400 degrees for 45 minutes. Let cool for 10 minutes. Separate cloves and squeeze each toe to extract pulp. Discard skins. Combine the garlic, pulp, lemon juice, vinegar, soy sauce, salt and pepper in a blender. Cover blender and process mixture until smooth. This is great served with hot French bread or freshly steamed asparagus spears.