Roasted Garlic

When I want strong garlic flavor but not too much garlic pungency, I substitute roasted garlic for fresh. You can use this in any recipe calling for fresh garlic for a different taste twist.

1 head garlic
⅛ teaspoon kosher salt
1 tablespoon olive oil

Makes about 2½ tablespoons, depending on size of the garlic head.

1. Preheat oven to 450 degrees.

2. Remove as much of the peel from the garlic as possible, being careful to keep the head intact. Place the garlic on a large piece of aluminum foil, sprinkle with salt, drizzle with the oil, and wrap the foil around it.

3. Roast until the garlic is soft and tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the peels and, if using it as a puree, mash with a fork. Cover and refrigerate for up to 1 week.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)