Creamy Smoked Garlic Dressing
This Goes In Everything
- 8+ large heads of garlic
- hickory smoking chips
- 1 head of smoked garlic
- 1 cup mayonnaise
- 1 cup sour cream (or plain greek yogurt)
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup apple cider vinegar
- 2 tbsp. dijon mustard
- 1 tbsp. lemon juice
- 1 tbsp. worcestershire sauce
- salt and pepper to taste
Start by prepping your smoker as per the manufacturer’s instructions. Heat it to a temperature of 225°F.
Using a sharp knife, chop the tops off the garlic heads, exposing the cloves inside.
Place the heads, cut side down on the top rack of the smoker and close the lid. Smoke for 3 hours until they’re tender and golden.
When it’s ready, carefully remove the heads and peel the skin from the cloves. Store in the fridge for 2 weeks in an airtight container, or in the freezer for up to 3 months.
Now that you have the garlic for your dressing. Mash the garlic until smooth.
In a large bowl, whisk the garlic, mayonnaise, sour cream, parmesan, parsley, vinegar, mustard, lemon juice, worcestershire sauce, salt and pepper.
Transfer to a sealed container and refrigerate until needed.
Keeps for up to a week.
You know how much I love garlic, so when I saw a recipe for this versatile Smoked Garlic salad dressing, you KNOW I had to try it out. Really smoking garlic is easy, toss it on when you're doing a batch smoke, and voila. Actually this whole thing was rather easy. Smoked garlic can be stored in the fridge or frozen until needed. And this dressing...ohhhh this dressing. You can use it straight up as a dressing, or throw it into baked/smashed potatoes for that little kick. You can use it in potato salad or coleslaw, or you could top and dip anything you want in it! Like I said, very versatile.