Preheat oven to 375°F. 

Slice ¼ inch off the top of a head of garlic, exposing the tops of the cloves inside. Drizzle cut garlic with evoo, and wrap in foil. Roast at 375°F for 35 to 45 minutes, or until the garlic is lightly browned, soft, and very fragrant. Remove from oven and cool slightly.

Squeeze roasted garlic from bulb into a medium size bowl and mash with a fork until it becomes a paste. Combine garlic with mayonnaise, lemon zest, and hot sauce to create a fairly smooth dip. If you want a thinner dip, mix in lemon juice. Serve with Lacy Squash Latkes.