Start by prepping your smoker as per the manufacturer’s instructions. Heat it to a temperature of 225°F.
Using a sharp knife, chop the tops off the garlic heads, exposing the cloves inside.
Place the heads, cut side down on the top rack of the smoker and close the lid. Smoke for 3 hours until they’re tender and golden.
When it’s ready, carefully remove the heads and peel the skin from the cloves. Store in the fridge for 2 weeks in an airtight container, or in the freezer for up to 3 months.
Now that you have the garlic for your dressing. Mash the garlic until smooth.
In a large bowl, whisk the garlic, mayonnaise, sour cream, parmesan, parsley, vinegar, mustard, lemon juice, worcestershire sauce, salt and pepper.
Transfer to a sealed container and refrigerate until needed.
Keeps for up to a week.