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Heather's Dish

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Creamy Garlic Dressing

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WARNING: this recipe is not for the faint of heart.

It’s also not for the faint of smell, or for anyone with a fear of temporary bad breath.  But I suppose it is the right thing for those who are afraid of vampires and other creatures of the night.

 

But regardless of what you might be afraid of, this recipe is phenomenal because it uses an obscene amount of garlic.  And for this girl, garlic makes the world go ’round.

 

I know I’ve said that about bacon, butter, cheese, and probably pasta…but I really mean it about garlic.  Really, I mean it this time.

I remember every summer we would drive out to California from Texas to visit my grandparents, and every year my Papa would makes loads and loads of his famous creamy garlic dressing.  Now, to be completely honest, I don’t know if that’s a recipe I’ll ever share on the blog; it’s kind of a family secret.  BUT this creamy garlic dressing is fabulous for pasta salads, regular salads, or farro-and-broccoli salads (just, you know, as an example).

 

As a side note, if you don’t love spicy garlic, I would recommend roasting both bulb of garlic.  If you like the spiciness, I recommend leaving 1/2 to 1 bulb raw.  Or, if you’re really in a spicy-garlic-killing-vampires mood, you can leave both of them raw.  But for the sake of those who love being close to you, I’d say follow the recipe and everyone should be happy.

CREAMY GARLIC DRESSING

  • 2 bulbs garlic
  • 1/4 cup + 2 Tbsp olive oil, divided
  • 2 Tbsp lemon juice
  • 1/2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

Take one bulb of garlic and cut off the top 1/3 of the bulb, exposing the tops of all of the cloves.  Place on a piece of foil and drizzle with 2 Tbsp of olive oil.  Wrap loosely in the foil, place on a baking sheet, and place in a cold oven.  Turn oven on to 300 and leave garlic in there for a total of 30 minutes (including the cold oven time).  Let cool for a bit until it’s cold enough to handle.  Squeeze all of the cloves out of the bulb into a small food processor.  Now take the cloves from the other bulb and remove the outer layer of skin.  Chop off the ends and add into the food processor.  Add the remaining olive oil, lemon juice, balsamic vinegar, salt and pepper.  Put the lid on and process until smooth and creamy, about 1 minute.  If you need more liquid, add a small amount of lemon juice and a small amount of olive oil.  Once dressing is creamy, feel free to serve it over whatever you like (I cooked some farro and roasted some broccoli and then mixed it all together).  Enjoy!

Like I said, tons of garlic.  Heaps of it.  And although your significant other might not thank me for it, I know you sure will 😉

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Comments

  1. Alissa @ Not Just Apples says

    April 12, 2011 at 8:28 am

    ooh yummy, i’m loving garlic at the moment – it just seems right when the sun is shining!

    Reply
  2. carlee says

    April 11, 2011 at 8:49 pm

    WOW! This DOES look divine! i LOVE finding new dressings! I get burnt out on the same ole same ole sometimes!

    Reply
  3. Maria says

    April 11, 2011 at 2:55 pm

    I love a good dressing and this looks fantastic!

    Reply
  4. Jenny says

    April 11, 2011 at 2:45 pm

    This looks fantastic 😀

    Reply
  5. Salah says

    April 11, 2011 at 1:22 pm

    I love papa’s famous garlic dressing…its the best 🙂

    Reply
  6. Kris | iheartwellness.com says

    April 11, 2011 at 10:22 am

    Ok, I LOVE creamy garlic dressings and dips, but hate the aftermath……the next day when you can still taste your dinner…ugh. To eat or not to eat? Lol!

    xxoo

    Reply
  7. reesimplelife says

    April 11, 2011 at 9:55 am

    great looking recipe….

    Reply
  8. Mama Pea says

    April 11, 2011 at 9:51 am

    I LOVE GARLIC. Pea Daddy…not so much.

    Reply
  9. becca (bellebottoms) says

    April 11, 2011 at 9:01 am

    love it! I started eating cloves of garlic in my salads when I was little because my grandmother did it…she said it is really good for your complexion…and I believe her because her skin is AMAZING!! 🙂

    Reply
  10. Julie @SavvyEats says

    April 11, 2011 at 8:46 am

    I’m of the mindset that you can never have too much garlic.

    So this dressing looks awesome.

    Reply
  11. Nicole@HeatOvenTo350 says

    April 11, 2011 at 7:42 am

    I’m a garlic girl, too. I think I need to whip this up soon. It looks amazing.

    Reply
  12. Natalia - a side of simple says

    April 11, 2011 at 7:24 am

    Heather, not to be bold or anything, but after trying a few of your brownie and nutella recipes, I think it’s safe to say that not many of your recipes are for the feint of heart. And THAT is why I love you 🙂

    Reply
  13. Jessica @ Dairy Free Betty says

    April 11, 2011 at 7:10 am

    2 BULBS of garlic… holy smokes lady!! 🙂 Sounds delish though!

    Reply
  14. Anna @ Newlywed, Newly Veg says

    April 11, 2011 at 6:52 am

    My kind of recipe 😉

    Reply
  15. Jessica @ How Sweet says

    April 11, 2011 at 5:58 am

    I would freaking love this.

    Reply
  16. Lauren at Keep It Sweet says

    April 11, 2011 at 5:36 am

    I think this dressing would be worth the bad breath.

    Reply
  17. Heather says

    April 11, 2011 at 5:02 am

    I heart garlic too! Roasted garlic is amaaaazing, though I have been known to have one raw clove in my salad (eeps, poor hubby).

    Gorgeous photos – eager to try out the recipe!

    Reply

Trackbacks

  1. Saucy Balls | Delish World says:
    April 21, 2011 at 7:46 am

    […] last night. I recreated my turkey meatballs for Marcus along with roasted broccoli, quinoa and Heather’s garlic sauce. I never roasted garlic before, but have always wanted to. So when I saw her recipe, I knew I had […]

    Reply

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