Roasted Garlic and Olive Oil Dip



Makes ½ cup


  • 2 large heads garlic (about 3 inches wide)
  • 2 tablespoons unsalted butter, melted
  • ⅓ cup olive oil, classic or extra virgin
  • ¼ teaspoon tumeric
  • 1 teaspoon fresh parsley, leaves only, finely minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon red pepper flakes or coarse ground black pepper


With oven rack in middle position in oven, preheat oven to 425 degrees.

Cut top ½-inch of garlic heads, exposing cloves. Leave the outside garlic papery skin on and discard tops. Use a large garlic cooker, or place garlic in a shallow pan or pie plate. Mix together remaining ingredients and pour over 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 ¼ 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.

Using a fin-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.

Use as a flavorful dip for crusty Italian bread or add 2 tablespoons more melted butter and drizzle on steamed artichoke leaves or over grilled vegetables.

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