Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this roasted garlic salad dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. That’s a good thing because for me, there is a such thing as too much mustard. The perfect consistency, not too thick that you need to cut it with a knife, and not too runny so that it just rolls right off your salad.

Roasted Garlic Salad Dressing

Also A Great Marinade

This roasted garlic salad dressing would also be outstanding as a poultry marinade, specially for chicken destined for the grill. It is packed with flavor.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

I usually serve my dressings from a bottle or sometimes I use these little dipping cups. They’re the perfect size for salad. They’re also great for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!

You can make roasted garlic in the oven, or even in your slow cooker!

Roasted Garlic Salad Dressing
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5 from 1 vote

Roasted Garlic Salad Dressing

I can’t even begin to say just how much I love this dressing. Great roasted garlic flavor tamed by Dijon and honey. And not overly mustardy, either. 
Course Dressing
Cuisine American
Keyword garlic, homemade salad dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 220kcal

Ingredients

Instructions

  • Place all ingredients except for the olive oil into a blender and process until smooth.
  • Keep the blender running while slowly adding the oil. Process until smooth and incorporated.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 1229mg | Potassium: 191mg | Fiber: 3g | Sugar: 18g | Vitamin A: 286IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 1mg

Nutritional values are approximate.

Roasted Garlic Hummus

After making a delicious roasted red pepper hummus the other day, I decided to make a variation. This roasted garlic hummus was another big hit. Perfect for game-time snacking. I also like to pack a little for my wife to take in her lunches. Hummus holds up great and tastes just as good the next day. Sure, she ended up with garlic breath. That’s the price you pay for a good garlic hummus!

Roasted Garlic Hummus

Deliciously Garlicky

I roasted the garlic for this roasted garlic hummus in my oven. I’m also a big fan of slow cooker roasted garlic. And if I have a grill fired up, I’ll just throw it onto the grill for a while instead. There is no substitute for it so take the time to do it right. It’s what this hummus is all about.

Roasted Garlic Hummus
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5 from 1 vote

Roasted Garlic Hummus

This roasted garlic hummus was a big hit. Perfect for game-time snacking. Hummus holds up great and tastes just as good the next day.
Course Appetizer
Cuisine Mediterranean
Keyword garlic, hummus, roasted
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 126kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Cut about 1/4″ off the bottoms (non-root side) of the garlic, exposing the cloves. Drizzle with a splash of olive oil. Wrap in foil and put into the oven for about 45 minutes or until softened. Remove and let cool. Remove the roasted garlic by squeezing on the garlic bulb.
  • Place lemon and Tahini into a food processor and puree for 1 minute.
  • Scrape down the sides of the processor and puree for another 30 seconds.
  • Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
  • Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
  • Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
  • Add half of the peas to the processor and run for 1 minute.
  • Add the remaining peas and process another 1-2 minutes or until smooth.
  • Add in the roasted garlic. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
  • Serve drizzled with oil.

Nutrition

Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg

Nutritional values are approximate.

Roasted Garlic

Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up. Boring mayonnaise? Add a bit of garlic and make a great sandwich super! Boring burger? Add some more. You can mix into the beef patties before you cook them. Or mix it in with some mayonnaise and slather the buns with it. Make sure you get both buns, too!

Roasted Garlic Burgers

More Garlic, More Better

Roasted garlic is also fantastic in my roasted garlic salad dressing. There are so many uses for it that I recommend making several heads at once. Just substitute it for ‘regular’ garlic in any dish. And add it to any dish that needs more flavor.

Roasted Garlic Burgers
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5 from 1 vote

Roasted Garlic

Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Pel away the outer layers of the garlic skin, leaving the cloves intact.
  • Cut off about 1/2″ of the top of the head, exposing all of the tops of the cloves.
  • Place head on a piece of foil and drizzle with olive oil and sprinkle with salt.
  • Wrap in foil and place in oven 30-35 minutes or until the garlic feels a little soft.
  • Remove from oven, open foil packet, and let cool.
  • Squeeze garlic from head onto a cutting board. Don’t miss any of the roasted yumminess! Squeeze hard!
  • Mash the garlic into a paste using the back of your knife, making sure to break up any large chunks.
  • Store in the fridge until ready to use.

Nutritional values are approximate.

Roasted Garlic and Thyme Mac-and-Cheese

Wow. Now this roasted garlic and thyme mac-and-cheese is the way to do mac-and-cheese. I’ve had some really good, really cheesy mac-and-cheese, but this version from Des at Life’s Ambrosia is beyond good. Besides the wonderful flavors of roasted garlic and thyme, this take on the classic also includes an egg. Yes, an egg. It really makes for a thicker, extra-creamier texture.

Roasted Garlic and Thyme Mac-and-Cheese

Mac-And-Cheese Elevated

Make sure to use a decent sized head of garlic if you really want to get the flavors. This roasted garlic and thyme mac-and-cheese should have plenty of garlic in every bite. I prefer to roast mine on the grill for a little added smoky flavor. I may try this with fresh rosemary just to see how it would come out. Oh, and don’t be afraid to add a pinch or two of red pepper flakes for a little heat.

Also try my pepperoni pizza mac-and-cheese.

Roasted Garlic and Thyme Mac-and-Cheese
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5 from 1 vote

Roasted Garlic and Thyme Mac-and-Cheese

Unbelievably thick and creamy take on the classic.
Course Side Dish
Cuisine American
Keyword garlic, herbs, mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 1059kcal
Author Des at Life’s Ambrosia

Ingredients

Instructions

  • Preheat your oven to 400 F (or fire up your grill for indirect cooking).
  • Cut off about 1/4″ of the top of the garlic head and place on a piece of aluminum foil. Drizzle with the olive oil. Seal and bake for 45 minutes to an hour or until the garlic is tender and aromatic. Remove, open the foil, and let cool slightly. Squeeze the garlic from the cloves and mince.
  • Melt the butter in a large pot over high heat, but do not burn it.
  • Add in the flour and whisk for one minute. Reduce heat to medium.
  • Slowly pour in the milk while whisking. Simmer, but do not boil, stirring constantly until thickened.
  • Take a few tablespoons of the milk mixture and add to the egg. Beat gently with a fork. This will raise the temperature of the egg so that it does not curdle when you add it to the pot. Now, slowly add the egg to the pot.
  • Add in the cheese and stir until melted.
  • Stir in 2 tablespoons of the thyme, the red and black pepper, pasta and garlic, and season with salt. Remove from heat and let rest 5-10 minutes before serving.
  • Serve garnished with remaining thyme.
  • Note: If the pasta gets too thick, specially when reheating, just add a little bit of milk and stir.

Nutrition

Calories: 1059kcal | Carbohydrates: 69g | Protein: 52g | Fat: 64g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 947mg | Potassium: 568mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2312IU | Vitamin C: 12mg | Calcium: 1261mg | Iron: 4mg

Nutritional values are approximate.