Roasted Garlic Parmesan Dressing

Roasted Garlic Parmesan Dressing

Mellow roasted garlic and nutty Parmesan blend into a creamy, tangy dressing.

Total 1 hr 15 min Makes 16 oz Calories 150/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

Whole garlic heads are roasted until soft and sweet, then whisked with mayonnaise, Parmesan, and lemon juice into a thick, savory dressing. It works well over crisp romaine, drizzled on roasted vegetables, or as a dip for crusty bread.

Ingredients

  • 2 whole garlic heads
  • 1 tablespoon olive oil, for roasting
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/4 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. Preheat the oven to 400°F. Slice the top 1/4 inch off each garlic head to expose the cloves, drizzle with olive oil, and wrap each head loosely in foil.

  2. Roast the wrapped garlic heads on a baking sheet until the cloves are deeply golden and soft enough to mash with a fork.

  3. Unwrap the garlic and let it cool for 10 minutes, then squeeze the softened cloves from their skins into a mixing bowl and mash into a paste.

  4. Add the mayonnaise, sour cream, Parmesan, lemon juice, white wine vinegar, milk, and Dijon mustard to the roasted garlic paste and whisk until smooth.

  5. Season with salt and black pepper, then stir in the chopped parsley. Whisk until fully combined and creamy.

  6. Transfer the dressing to a sealed jar or airtight container and refrigerate at least 1 hour before serving to let the flavors meld.

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    Roasted Garlic Parmesan Dressing

    Whole garlic heads are roasted until soft and sweet, then whisked with mayonnaise, Parmesan, and lemon juice into a thick, savory dressing. It works well over crisp romaine, drizzled on roasted vegetables, or as a dip for crusty bread.

    1 hr 15 min 16 oz 150 cal

    Ingredients

    • 2 whole garlic heads
    • 1 tablespoon olive oil, for roasting
    • 3/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon white wine vinegar
    • 1/4 cup whole milk
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 tablespoon fresh parsley, finely chopped

    Method

    1. 1

      Preheat the oven to 400°F. Slice the top 1/4 inch off each garlic head to expose the cloves, drizzle with olive oil, and wrap each head loosely in foil.

    2. 2

      Roast the wrapped garlic heads on a baking sheet until the cloves are deeply golden and soft enough to mash with a fork.

    3. 3

      Unwrap the garlic and let it cool for 10 minutes, then squeeze the softened cloves from their skins into a mixing bowl and mash into a paste.

    4. 4

      Add the mayonnaise, sour cream, Parmesan, lemon juice, white wine vinegar, milk, and Dijon mustard to the roasted garlic paste and whisk until smooth.

    5. 5

      Season with salt and black pepper, then stir in the chopped parsley. Whisk until fully combined and creamy.

    6. 6

      Transfer the dressing to a sealed jar or airtight container and refrigerate at least 1 hour before serving to let the flavors meld.