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Cook Time:10 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 15 minsServings:4Yield:scant 1/2 cupJump to Nutrition Facts
Cook Time:10 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 15 minsServings:4Yield:scant 1/2 cup
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:scant 1/2 cup
Yield:
scant 1/2 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large heador 2 small heads garlic4tablespoonsextra-virgin olive oil, divided2tablespoonsbalsamic or red-wine vinegar1tablespoonlime juice⅛teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1large heador 2 small heads garlic
4tablespoonsextra-virgin olive oil, divided
2tablespoonsbalsamic or red-wine vinegar
1tablespoonlime juice
⅛teaspoonsalt
Freshly ground pepper, to taste
DirectionsPreheat oven to 400 degrees F.Rub off the excess papery skin from garlic without separating the cloves. Slice the tipsoff the head (or heads), exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly.Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper and blend or process until smooth.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, March/April 2008
Directions
Preheat oven to 400 degrees F.Rub off the excess papery skin from garlic without separating the cloves. Slice the tipsoff the head (or heads), exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly.Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper and blend or process until smooth.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.
Preheat oven to 400 degrees F.
Rub off the excess papery skin from garlic without separating the cloves. Slice the tips
off the head (or heads), exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly.
Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, March/April 2008
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Nutrition Facts(per serving)119Calories12gFat2gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
