Preheat the oven to 200 ° C. Loosen the garlic cloves from the bulbs, do not peel them (just remove the completely dry husks). Put the olive oil in a small baking dish (I only use the lid of a baking dish), add the cloves of garlic and mix well with the olive oil with your hands.
In the middle of the oven for about 20 minutes, turn 1 or 2 times during this time. You don`t have to turn every single toe - just turn it around with the spatula or something like that as best you can. Quickly so that not so much heat is lost. After the baking time, the garlic cloves should be soft on the inside. Take out and let cool down a bit.
Remove the peel from the garlic cloves and mash them well with a fork on a board. You can also sprinkle a little salt on the mass. It can happen that some cloves of garlic have hardened on the outside - then they have been in the oven for too long. Chop them up as best you can with a knife. But it doesn`t matter if you bite a few pieces in the dip. It`s just that garlic that has been baked too long also turns a little bitter. Therefore, make sure that you take it out in time.
Put the cooled garlic mixture in a bowl, add sour cream and mayonnaise, mix well with a fork and season with salt and paprika powder. If you have the time, let something steep in the fridge.
Grilled steak and meat of all kinds, of course, but also e.g., grilled vegetable skewers, prawns with garlic and chilli or fish dishes. We also like to eat this dip with baked potato wedges with garlic and rosemary - I have also set the recipe for it.
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