Preheat oven to 425˚F.

Slice off tip from each head of garlic just enough to reveal cloves. Drizzle each with 1 tsp oil and wrap each head in a double layer of aluminum foil.

Bake for 25 to 30 minutes or until garlic is soft and tender.

When cool enough to handle, squeeze out cloves from head of garlic into small bowl.

Using a fork, mash garlic until smooth. Stir in remaining 2 tbsp + 1 tsp oil, mayonnaise, sour cream, lemon juice, Dijon, parsley, dill, salt and pepper until well blended. Refrigerate until ready to serve.

In a second small bowl, mash together avocados, lime juice, cumin, salt and pepper until smooth.

Stir in sour cream, jalapeños, red onion and cilantro until combined. Refrigerate until ready to serve.

In a third small bowl, stir together green onions, garlic, sour cream, chives, lemon juice, Worcestershire sauce, onion powder, salt, pepper and hot sauce until well blended. Refrigerate until ready to serve.