Roasted Garlic and Olive Oil Dip

  • Yield: 1/2 cups


2large heads garlic (about 3-inches wide)
2tablespoons unsalted butter, melted
1/3cup olive oil, classic or extra virgin
1/4teaspoon turmeric
1tablespoon fresh parsley, leaves only, finely minced
1/2teaspoon Kosher salt
1/2teaspoon red pepper flakes or coarse ground black pepper


  1. With oven rack in middle position in oven, preheat oven to 425F.
  2. Cut top 1/2-inch of garlic heads, exposing cloves.  Leave the outside garlic papery skin on and discard the tops.  Use a large garlic cooker, or place garlic in a shallow pan or pie plate.  Mix together remaining ingredients and pour over garlic heads.  If using garlic cooker, place lid on top.  When using a pan or plate, cover tightly with heavy duty aluminum foil and roast until garlic is golden and tender, a minimum of 1 to 1 1/4 hours.  DO NOT OVER COOK – GARLIC WILL BURN.  Do not open and check before 1 hour.  After cooking, remove from oven, open foil and allow to sit at room temperature until cool enough to handle.
  3. Using a fine-mesh sieve, strain oil into a 2-quart or larger bowl and discard bits left in sieve.  When garlic is cool, squeeze soft garlic cloves into the bowl with the seasoned butter/oil and discard peel.  Mash well with a fork until well blended and season to taste.
  4. Use a flavorful dip for crusty Italian bread or add 2 tablespoons more melted butter and drizzle on steamed artichoke leaves or grilled vegetables.

Recipe reprinted with permission from the Just for Mom’s Foundations’ Down Home Delicious (Peggy Touchtone Sholly, 2007).


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