When people talk about the decadence of eating something off a spoon, I doubt they had this spread in mind. But they should.
Yes, it’s just garlic (with a little olive oil and a touch of sea salt), but it’s so not just garlic.
It’s sweet, nutty, and mellow, and spreadably creamy with the consistency of room temperature butter. Slathered on fresh bread, it definitely gives butter a run for its money. (I know, that’s a bold claim…try it and see though!)
The Roasted Garlic Salad Dressing recipe is here!
It’s also amazing tossed with hot pasta, fresh spinach, shaved Parmesan cheese, and a drizzle of olive oil; spread on a turkey sandwich or wrap in place of mayo or mustard; used as a condiment for burgers, grilled steak, or pan-seared chicken; or made into salad dressing that will make you want to eat salad for every meal of every day for the rest of your life.
Or, you know, it’s also pretty perfect eaten off a spoon. :)
- 4 whole garlic bulbs (about 6-8 oz/170-225 g total), unpeeled
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- Preheat oven to 375F.
- Slice the top ¼-inch off of each head of garlic, leaving the bulbs intact.
- Place the garlic bulbs cut-side-up on a large piece of foil; drizzle the oil on each bulb, and sprinkle with sea salt.
- Tightly wrap the bulbs in the foil, and bake until the garlic is completely soft and light caramel in color, about 45 minutes.
- Cool to room temperature, and then remove the garlic from the peel. You can either peel away the garlic paper to keep the cloves whole, or you can push the cloves out like toothpaste by squeezing up from the bottom.
- To make the roasted garlic into spread, just mash the cloves together with a fork.
- Store in an airtight container in the fridge for up to 1 week.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Can this be frozen?
Marianne, Yes, this freezes very well!
Please how to make Garlic Spread into salad dressing ? Thanks.
Dianne, Here’s my recipe for Roasted Garlic Salad Dressing. I hope you enjoy it if you give it a try!
Hi,
I’m a little confused about the meaning of tightly wrapping the bulbs in foil? Like take all of them and wrap them up in a big foil ball. I feel dense, but I know I’m missing something pivotal, thanks!
Lorna, Yes, basically tightly wrap the garlic in a piece of foil so it looks like a foil ball. If it’s not tightly wrapped, place it on a baking sheet so you don’t have oil dripping into the oven. This is delicious, hope you enjoy the recipe!
Thank you so much, we were able to make it!
Lorna, That’s great, I hope you enjoyed it!!
I’m interested in knowing how to make this spread into a salad dressing…could you post a recipe for that?
Thanks!
Sharon, Here’s my recipe for Roasted Garlic Salad Dressing: https://www.anediblemosaic.com/roasted-garlic-salad-dressing/. Enjoy!
My 91 year old father grows my garlic and it is the best. I roast it and make garlic butter by using a cookie scoop after I mix the roasted garlic and butter, freezing it on glad wrap and then bag it up in the freezer. I pop it out when I want it. I also peel it and just roast the pieces freezing them also. It is nice to have it on hand instead of having to roast it when I need it!
I never thought of using it as a fresh spread on sandwiches. Thank you!
I am a garlic fanatic!! This looks perfect!
I could eat this by the spoonful Faith!
Roasted garlic is the greatest. It hasn’t occurred to me to eat it straight up with a spoon, but I just might have to try that!
Tomorrow’s kitchen project. Yum!
Sounds yummy and much less fattening than the homemade peanut butter that I’ve been eating off the spoon! However, it is homemade, so that makes it okay, right?
http://lifewiththecrew.typepad.com/my-blog/2014/02/to-make-or-not-to-make-peanut-butter-from-scratch.html
I love roasted garlic, this would be so good on fresh bread!
As a lover of all things garlic, I couldn’t be happier to have stumbled across your blog! :)
LOL . . . the simplicity of this roasted garlic spread is awesome!! We’ve made roasted garlic for many dishes . . . some how I’ve never thought to do a whole jar of it!!! My son has eaten cloves of fresh & spoons full of jarred garlic since he was a wee li’l one . . . I will have to make him bowls of this for dinner now. . . great he may never marry now!!!! Or he’ll have to find another garlicphile!!!! BRILLANT!! thanks so much for this!!!
Gah! I love garlic!!! This sounds amazing
Can you please make a post about your favorite places to eat at in Kuwait?
I stumbled upon your banana coffee loaf cake (which is currently baking) and have been reading your posts all day, only to discover that we live in the same country, haha!
Mariam, How funny…it’s such a small world, isn’t it?! Growing up in NY, I never would have thought that at some point I’d end up living in Kuwait. :) Yes, I have actually been working on putting together a list of my favorite places to eat here and I’m hoping to have it up within the next two months. :)
Oh wow, this is wonderful. I can easily eat a whole head of roasted garlic by myself, so this is right up my alley.
I could see myself just standing in front of the fridge door, having “just one more spoonful” of this! Definitely not JUST garlic spread.
Exquisite! A great idea.
Cheers,
Rosa