Roasted Garlic Dip
Mellow roasted-garlic dip blended with mayonnaise for a creamy, spreadable texture.
Ingredients
Method
- Prepare the garlic. Preheat oven to 375°F (190°C). Remove loose outer papery layers from garlic heads and expose the tops of the cloves. Place in a small baking dish.
- Coat lightly in oil. Drizzle approximately 2 tsp (10 mL) olive oil over the exposed cloves. Cover the baking dish.
- Roast until completely tender. Roast approximately 35–50 minutes until a clove can be crushed effortlessly with a fork. Go by tenderness rather than the clock.
- Cool and separate cloves. Allow the garlic to cool enough to handle. Squeeze soft garlic from the skins into a bowl. Discard papery skins.
- Blend the garlic base. Mash or blend until smooth. Measure the finished garlic paste by volume. Reserve ¼ cup (60 mL) for the example dip; adjust batch size if your yield differs.
- Mix in mayonnaise. Add ½ cup (120 mL) mayonnaise to the ¼ cup prepared garlic base and stir or blend until uniform.
- Taste and chill. Taste the finished dip. Cover and refrigerate promptly; chill until serving.
- Save any extra base safely. If extra roasted garlic base was prepared with oil, refrigerate it immediately and use within 4 days, or freeze promptly in small portions. Never store garlic in oil at room temperature.
Notes
Recipe #237
Helpful Notes & Storage
- Roast gently until tender; browned or bitter garlic can overwhelm mayonnaise.
- The garlic-base recipe is useful separately in savory cooking; freeze additional portions if you will not use them within four days.
- Roasted garlic: Completely soft, almost buttery, with no firm raw pieces.
- Dip: Smooth and spreadable, with mellow roasted-garlic flavor.
- Ratio: A creamy dip rather than plain garlic paste; one measure of paste is combined with two measures of mayo.
- Too strong: Mix in additional mayonnaise while preserving the intended approximate 1:2 baseline for later batches.
- Sharp, raw bite: Garlic was not roasted long enough. Fully soften the cloves before blending.
- Watery or separated: Mix again after chilling; minimize free oil in the final measured garlic paste.
- IMPORTANT: Homemade garlic stored in oil can carry a botulism risk. Refrigerate promptly at 40°F (4°C) or below and use within 4 days of preparing it, or freeze immediately. Never keep it at room temperature.
- Refrigerate the finished mayonnaise dip promptly, covered. Because it contains home-roasted garlic and oil, use within 4 days of the garlic being prepared, whichever comes first.
- Do not leave the dip at room temperature for more than 2 hours. Food-safety reference: CDC botulism-prevention guidance and University of Missouri Extension garlic-in-oil guidance.
