Heat a large non-stick skillet over medium heat. Place the unpeeled garlic in a single layer in the pan, and cover. Cook for 8-10 minutes, shaking the pan occasionally. Once you can pierce the garlic with a fork remove from heat. Let cool slightly.

Squeeze the garlic from their skins, and place in a mini food processor. Process until smooth.

In a bowl stir together yogurt, sour cream, salt pepper and chives. Add in the smooth roasted garlic.

If you want to add a little heat mix in the Sriracha.

Store in the fridge until ready to serve.