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This roasted garlic spread is basically culinary gold. Rich, mellow, and spreadable magic that transforms anything it touches. With just a few simple ingredients (hello, garlic and olive oil), you’ll end up with a creamy, savory spread that’s perfect on toast, swirled into mashed potatoes, or slathered on roasted veggies.
And the best part? You also get a bonus jar of roasted garlic-infused oil to drizzle over, well, everything (or, use it as a base for my herbed olive oil dip). Slow-roasted to perfection, packed with flavor, and kissed with fresh thyme….this one’s a keeper.
Here is Why This Roasted Garlic Spread Recipe Works
Big garlic flavor, none of the bite: Roasting takes garlic from sharp and aggressive to mellow, sweet, and almost buttery.
Two for one: You get a garlic spread AND a stash of garlic-infused oil… both wildly useful in the kitchen.
Ridiculously versatile: Spread it on toast, swirl it into mashed potatoes, mix it into sauces, you get the idea.
Make once, use all week: It keeps in the fridge and freezes well, so you’re not roasting garlic every time a craving hits.
Want to really show this spread off? Try it slathered on my Texas garlic bread or brushed onto homemade pizza dough before baking.
Recipe Tips
Use fresh, firm garlic: If your cloves are sprouting or feel soft, the flavor’s already compromised.
Keep it low and slow: Higher temps can make the garlic bitter or burn the oil.
Cover tightly: Foil traps steam and helps the garlic cook evenly without drying out.
Don’t toss the oil: That infused olive oil is liquid flavor. Use it in dressings, sautés, or anywhere you want a garlic boost.
Use whole heads or peeled cloves: If you want a shortcut, pre-peeled garlic works just fine.
Submerge completely: Make sure the garlic is fully covered in olive oil before roasting so it cooks evenly and doesn’t dry out.
Roasting time: Check for tenderness around 30 minutes, but don’t be afraid to go a bit longer for deeper flavor and color.
Storing Leftovers
Refrigerator: Transfer the spread to a glass container and pour a thin layer of olive oil over it. Seal with an airtight lid. It’ll keep for 5 to 7 days in the fridge.
Freezer: For longer storage, spoon it into ice cube trays (then pop the cubes into a freezer bag). It freezes well for up to 6 months.
Frequently Asked Questions
Only if you store it properly. Garlic in oil can grow Clostridium botulinum if left at room temp. Always refrigerate and use within 4 days, or freeze for longer storage. For details, see Garlic: Safe Methods to Store, Preserve, and Enjoy from the University of California.
Anywhere you’d use regular olive oil, but with bonus flavor. Use it as a base for chimichurri sauce, drizzle it on roasted veggies like our lemon roasted broccoli, swirl it into soup, use it in salad dressings like my miso ginger dressing, or use it as a bread dip.
Baked Garlic Spread
Once you’ve made this roasted garlic spread, you’ll wonder how your kitchen ever lived without it. It’s bold, creamy, and endlessly versatile, basically a flavor bomb in a jar, ready to level up anything you spread it on.
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Roasted Garlic Spread
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Ingredients
- 4 to 6 whole garlic heads, or 2 cups garlic cloves
- ¼ teaspoon salt
- 1 ½ cups extra-virgin olive oil
- 1 tablespoon Fresh thyme, optional
Instructions
- Preheat the oven to 325°F
- In an oven-proof casserole dish or pie plate, add the garlic and toss with the salt. Spread the garlic cloves in an even layer and add the olive oil until the cloves are completely submerged.
- Cover the dish with foil and transfer to the oven. Roast for 30-35 minutes until the garlic is light golden in color and very tender.
- Cool the garlic in the dish then strain the oil through a mesh sieve set over a bowl. Save the oil in a sealed container for other recipes.
- Place the cooled garlic cloves in a food processor or blender. Add 2 to 4 tablespoons of the infused oil and process until smooth and creamy.
- Add salt according to taste preference, transfer to a container and stir in the thyme leaves if using.
Notes
- Check for tenderness after 30 minutes, the garlic should be tender and firm but no sharp ‘bite’ taste.
- The longer the garlic is roasted the deeper the color becomes.
- There is a lot of garlic flavor in the strained oil. Transfer it to a covered container and use in future cooking.
- To store the roasted garlic spread, place it in a glass container, add a thin coating of olive oil and cover with an air-tight lid. It will keep 5-7 days in the refrigerator and up to six months in the freezer.
- Nutrition estimate includes ¼ cup olive oil blended into the roasted garlic spread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this for my husband and he loved it! Made my kitchen smell like garlic heaven!
Thanks for the comment! There’s nothing quite like the aroma of garlic transforming a kitchen into a fragrant paradise.
I could almost smell this wonderful garlic spread here 🙂 I would love it on some sourdough bread, please!
Sourdough bread? Good choice, Angie! Happy Thanksgiving to you!
This looks great — so much flavor. I’ve made something a bit similar to make garlic bread, but never thought of using it as a spread (well, I guess I did spread it on the garlic bread, but you know what I mean!). So easy, so good. Thanks.
Hi, John! This is what you do with an impulse-buy bag of Costco garlic! I have a supply of garlic spread in my freezer, it is really, really good! Happy Thanksgiving to you and Mrs. Kitchen Riff ?