I traditionally have made garlic salad dressing for Caesar Salads. As much as I enjoy making Caesar Salad Dressing from scratch, I wanted a develop a versatile and easy-to-make dressing that could be used as a dressing, or a dip, or a spread or an aioli. This Creamy Roasted Garlic Dressing is made with mayonnaise as the base ingredient and with the addition of a few ingredients, you can create a flavourful and versatile dressing. It is convenient to have on hand in the refrigerator for a multitude of purposes, which are outlined below under the “What Else Can I Do With This Recipe?” section of this post.

Roasted Garlic Dressing can be used for a multitude of dishes
The first essential step in making this dressing is roasting the garlic. I will share with you how to pan roast garlic cloves to make your own roasted garlic puree. This process is much simpler, less messy and yields far more roasted garlic puree than oven roasting whole heads of garlic. CHEF TIP: The garlic oil that remains from pan roasting garlic cloves is a very useful bonus item.
How to Make Pan Roasted Garlic Puree
CHEF TALK: Since I use roasted garlic puree for a number of different purposes, I pan roast at least 1 pound (454 g) of garlic cloves at a time. For this Creamy Roasted Garlic Dressing, you will use 1 Tablespoon of roasted garlic puree. Freeze the remainder of the garlic puree in ice cube trays for use in pan sauces, stews or dressings.

Portion Garlic Puree (1 Tablespoon per silicone well) and freeze for future use
Yield: 1 lb. roasted garlic puree + bonus ¼ cup garlic oil
INGREDIENTS:
- 1 lb. (454 g) garlic cloves, peeled
- ¼ cup olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
METHOD:
- Preheat a large frying pan. Pour in the olive oil. Add the garlic cloves, and simmer over low to medium heat, until the garlic caramelizes. Stir often. CHEF TIP: Just like caramelizing onions this is a gradual process that will take approximately 30 to 40 minutes. Season with salt and pepper and stir through.
- In a small sieve over a measuring cup, drain the garlic cloves, reserving the garlic oil.
- Puree the garlic cloves in a food processor (or mash finely with a fork). Thin out, if desired with reserved garlic oil.
- Store the roasted garlic puree in the fridge for up to one week in a sealed container, or for longer storage, freeze 1 Tablespoon portions on a parchment-lined baking sheet or silicone trays. Once the portions are frozen, place them in a labelled sealed container.
Roasted Garlic Puree is portioned and frozen in cubes for other dishes
NOTE: Fresh, peeled Garlic Cloves can be purchased in bulk at your grocery store. CHEF TIP: When fresh local garlic is available, I buy in bulk and peel it with this shake-it trick: I place the whole head of unpeeled garlic or separated cloves in a quart container with a lid and shake it vigorously. The thin garlic skin will fall away and then you just remove the peeled cloves. Repeat if necessary until all of the skin has fallen away from the cloves.

How to Peel Garlic Cloves efficiently is using the Shake-It method
How To Make Creamy Roasted Garlic Dressing

Roasted Garlic Dressing can be used for a multitude of dishes
Creamy Roasted Garlic Dressing
Yield: 1 ¼ cups of dressing
INGREDIENTS:
- 1 cup mayonnaise (250 ml), homemade or store-bought
- 1 Tablespoon (15 ml) roasted garlic puree, or to taste (from above recipe)
- 1 teaspoon (5 ml) grainy mustard
- 1 teaspoon (5 ml) Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Garlic oil, as required (from above recipe)
Note: Feel free to add as much roasted garlic puree as you want. The mellow flavours will develop further over time. Roasted garlic has a much more subtle flavour than raw garlic. I usually make this dressing the day before I need it to allow the flavours to develop.
METHOD:
- In a small bowl combine the above ingredients and mix well.
- Store in a sealed container in the refrigerator.
What Else Can I Do With This Recipe?
Here are just a few ways to use this Creamy Roasted Garlic Dressing:
- As an ideal Caesar Salad Dressing
Multi-use for Roasted Garlic Dressing: Caesar Salad and Parmesan Chicken Breasts
- Parmesan Chicken Breasts: spread boneless chicken breasts with a small amount of roasted garlic dressing and sprinkle with Parmesan cheese. Bake at 375°F until golden – about 10 minutes. (see photo above)
- Roasted Garlic Aioli served with Duck Fat Roasted Potatoes or frites
- Serve as a dressing with Roasted Potato Salad, Crispy Bacon and Chive Salad
- Serve as a dressing with Broccoli Cheddar Bacon Salad
- As a spread, for example: Grilled Double Cheese Bacon Sandwich, Sausage and Egg Breakfast Burritos, and Make it Your Own Burger
- As a chip dip or as a dip to Parmesan Pita Crisps: thin out the dressing with yoghurt or sour cream to a dip consistency
- As an accompaniment to Bacon Appetizers (shown below)
- As a spread to make your own Garlic Cheese Toast: Spread demi-baguette with Roasted Garlic Dressing and toast until golden, spread with shredded cheese and broil until bubbly. Serve hot. Enjoy!
Here are a few ideas to use the Roasted Garlic Oil:
- Use as a drizzle on pasta or soup
- Substitute the garlic oil in place of vegetable oil in your recipes
- Use to make garlic butter mixture (half butter, half garlic oil)
Here is your visual step-by-step process to How to Make Pan Roasted Garlic Puree and Creamy Roasted Garlic Dressing:

The first step to making Pan Roasted Garlic is the slow caramelization process

The garlic cloves are starting to caramelize for the Pan Roasted Garlic Puree

The Pan Roasted Garlic has now caramelized

The caramelized Garlic is strained and the garlic oil is reserved

Puree the garlic until it is smooth, adding garlic oil until the consistency you desire is reached

Garlic Puree Portioned into silicone wells and frozen

The ingredients for Creamy Roasted Garlic Dressing

Creamy Roasted Garlic Dressing as a dip with Parmesan Pita Crisps
CREAMY ROASTED GARLIC DRESSING
Prep
Total
Yield 1 1/4 Cups Dressing
I have developed a versatile and easy-to-make dressing that can be used as a dressing, or a dip, or a spread or an aioli.
Ingredients
- 1 cup mayonnaise (250 ml), homemade or store-bought
- 1 Tablespoon (15 ml) roasted garlic puree, or to taste (from above recipe)
- 1 teaspoon (5 ml) grainy mustard
- 1 teaspoon (5 ml) Worcestershire Sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Garlic oil, as required (from recipe in original post)
Instructions
- In a small bowl combine the above ingredients and mix well.
- Store in a sealed container in the refrigerator.
Notes
For further details, including step-by-step photographs How to make Roasted Garlic Puree, please refer to the original post: https://urbnspice.com/my-recipes/creamy-roasted-garlic-dressing/
Did you Make my Recipe?
Tag me @urbnspice on Instagram and hashtag #urbnspice
Courses Salad Dressings
Cuisine Canadian
You Might Also Enjoy:
Summer Salads – featuring Broccoli Cheddar Bacon Salad and many others
Roasted Potato Salad with Bacon and Chives
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- The Simple Spatula
- Caramelizing Process
__________
If you try this technique for How to Pan Roast Garlic and/or make the Creamy Roasted Garlic Dressing, please leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
Follow me on Social Media
Blog | Twitter | Facebook | Pinterest | Instagram
Four of my favorite words in the culinary world are the four you used in this title. You can usually find me walking around the kitchen, snacking on cloves of roasted garlic. Love the recipe!!
You made me chuckle at your comments, Nicole. It took me awhile to figure out a proper title for this post and I am so happy to hear that you liked it. Roasted Garlic is so awesome, isn’t it? That is why I make so much at a time. I use it for so many things. Thanks so much for your comments.
I love this idea, Denise! I’m a total sucker for creamy dressings, which is never a good thing — until you can make them homemade and control what goes in them! I also love how versatile it is. This wouldn’t last in my fridge for long, oh man. It would be an amazing pizza crust dipper too! I have yet to find a good garlic dipping sauce with takeout pizza here in the US. Problem solved 😉
Oh yes! Pizza Crust Dipper for sure, Dana. I must confess that I have also used this dressing for that, too. I am looking forward to hearing if you make this dressing and how you use it. 🙂 Thank you so much for your comments – I truly appreciate it.
heck yea this looks absolutely amazing! I love batch cooking and getting a ton out of uses after. GREAT recipe that we will indulge in shortly!
Thanks, Kaitie! Let me know how it works out for you. I am a huge advocate of batch cooking, too. I think you will enjoy having some of this roasted garlic puree on hand. Take care
I love love recipes that have multiple uses! The parmesan chicken breasts also sound totally divine… And I’d never think to make so much garlic puree and freeze it – sheer brilliance! Definitely will be trying that 🙂
Thank you, Terri. I agree with you – double duty and multiple use recipes are something that I love to create. I am looking forward to hearing all about it if you make the roasted garlic puree – it is so much easier! Take care and thanks again for your comments.
I can’t wait to make this! As someone who usually triples the garlic in recipes this call my name. ☺
I am delighted to hear that you love garlic, too, Sharon. This dressing is easy and the roasted garlic puree is going to be a handy item for a garlic lover like you. Drop me a comment when you make it – I want to hear how you use it 🙂 Thank you so much for your comment – I truly appreciate it.
This looks amazing. I love roasted garlic, but I’ve always done it in the oven. I love that you pan roasted and caramelized the cloves. And such a great idea to make a lot and freeze. I’m so doing this, and your delicious dressing will be the first thing I make.
Thank you, Colleen. I think you will love both making the pan roasted garlic puree this way as well as the dressing. It is something that I always have on hand and seem to find a multitude of ways to use it. Have fun with it! 🙂
All the things you could do with that garlic goodness! I bet the garlic oil from pan roasting would be so good over pasta with a bit of fresh parm.
Oh, it is definitely delicious drizzled on pasta and on soup, too Kortney! I have found as many uses for the garlic oil as I have the roasted garlic puree. Hope you get to try it out – if you do, drop me a line 🙂 Thanks for your comment, Kortney.