I know that when I first posted this recipe for creamy garlic salad dressing, I said it was the Best!
Well, I was wrong.
It was good – but roasting the garlic first in a bit of olive oil, sea salt, and black pepper makes for truly the Best! creamy garlic dressing.
Even better than the garlic dressing at Pompei – and that’s saying something.
•3/4 cup mayonnaise
•1/4 cup sour cream
•2 tsp white wine vinegar
•4 garlic cloves, roasted
•1/2 tsp Italian seasoning
I used Trader Joe’s 21 Seasoning Salute
•1/4 tsp dry mustard
•1/8 tsp salt
•1/8 tsp sugar
•2 tbsp half and half
•1 tbsp snipped chives
First, the garlic.
Preheat oven to 425º.
Cut the very top off a head of garlic (I cheated and used a partial head), place in the center of a square of aluminum foil, sprinkle with salt and pepper, then drizzle with some good olive oil.
Seal the foil around the garlic, place it on a rimmed baking dish, and bake until fragrant and tender – about 35 minutes.
Remove from the oven and let cool, then carefully remove the cloves and mash ’em with a wooden spoon – I popped mine directly into a container with all of the remaining ingredients except for the chives and gave it all a good whiz with the hand blender, then stir in the chives.
If the dressing seems too thin, don’t worry, it’ll thicken up a bit as it rests – and it should rest – optimally overnight in the fridge – so that the flavors can really blend.
If, after resting, the dressing now seems too thick, feel free to stir in another tablespoon or so of half and half.
Truly, the Best! Garlic (now roasted). Dressing. EVER!