Creamy, garlicky, cheesy!
Notes for Creamy Roasted Garlic and Parm Dressing
- Roasted garlic is totally different from its raw counterpart. We will wrap it in foil, so as it cooks, steam gets trapped inside, helping the cooking process. This will take away any sharp, raw, acrid flavor, and leave us with sweet, nutty, creamy garlic.
- You can use chives or green onions, or a different soft herb like parsley or cilantro if you like – a vibrant green color along with a grassy freshness helps balance our fat-heavy, rich dressing.
Creamy Roasted Garlic and Parm Dressing
Ingredients
Roasted Garlic
- 1 whole head (not clove!) Garlic
- 2 Tablespoons Olive Oil
- Salt and Pepper
Dressing
- 1/4 Cup Mayo
- 1/4 Cup Sour Cream or Plain Yogurt
- 2 Tablespoons Plain Yogurt
- 2 Tablespoons Lemon Juice
- 1/4 Cup Parmesan Cheese, grated
- 3 Green Onions, sliced thinly
- Salt and Pepper
Instructions
Roast the Garlic
- Preheat oven to 350° F
- Cut head of garlic in half so that all the cloves are exposed. Set on a piece of foil, drizzle with Olive Oil, Salt, and Pepper, wrap tightly in the foil, and place in oven for 50 minutes.
- Let cool for 8-10 minutes before unwrapping. Be careful as the steam coming out of the foil will be really hot! It is wise to use an oven mitt when unwrapping.
Assemble the Dressing
- As roasted garlic cools to a temp comfortable to handle, squeeze all the 'meat' out of the cloves into a bowl. This can be messy and a little tedious, just do your best. Crush cloves a bit with a fork until it forms a paste.
- Mix all other ingredients in thoroughly. Taste and season with Salt and Pepper.
