This creamy garlic dressing is perfect for salads, as a sauce for roasted or steamed vegetables, or as a dip for crudités. A whole head of sweet roasted garlic provides a rich, mellow roasted-garlic flavor without overwhelming the dish.
Why I don’t buy salad dressing and neither should you
I’ve never bought bottled salad dressing. It’s quick and easy to make at home, and homemade dressings taste fresher and more vibrant. You can go from a simple oil-and-vinegar mix to lush, creamy emulsion-style dressings in minutes—no culinary degree required.
Making your own dressing lets you adjust flavors, textures, and ingredients to your preference. This creamy garlic dressing is a great place to start: it uses a full head of roasted garlic for depth and sweetness, balanced by mayonnaise, buttermilk, vinegar and herbs for a smooth, tangy finish.
Despite using a whole head of garlic, this dressing is surprisingly gentle. Roasting transforms garlic’s sharp bite into a sweet, nutty richness, creating a savory dressing that’s flavorful without being overpowering.
What you’ll need for garlic salad dressing
- Roasted garlic – one whole head.
- Mayonnaise – choose your favorite brand or style.
- Buttermilk – low-fat or full-fat works.
- White wine vinegar
- Worcestershire sauce
- Kosher salt
- White pepper (or black pepper if you prefer)
- Onion powder
- Fresh thyme – finely chopped.
The best way to tame raw garlic’s sharpness is to roast it. Roasting converts the raw, pungent flavors into something soft, caramelized and almost sweet—perfect for a creamy dressing.
Roasting garlic is simple and mostly hands-off. Follow these steps to get tender, spreadable cloves:
How to roast garlic
- Preheat the oven to 375°F (190°C).
- Trim about 1/2″ to 3/4″ from the top of the garlic bulb to expose the tops of the cloves.
- Place the bulb on a square of foil, drizzle with olive oil, sprinkle with a little salt, and wrap it tightly.
- Roast for 30–35 minutes, until the cloves are soft and caramelized. Let cool before handling.
Once cooled, the cloves slip from their skins easily—no fussing required. Let them cool enough to handle to avoid burns.
How to make creamy garlic dressing
- Remove the roasted cloves from their skins and place them in the bowl of a mini food processor.
- Add mayonnaise, buttermilk, white wine vinegar, Worcestershire sauce, kosher salt, white pepper, onion powder and fresh thyme.
- Blend until completely smooth and no lumps remain.
- Transfer the dressing to a glass jar with a tight-fitting lid and refrigerate for several hours so the flavors meld and the dressing thickens slightly.
Chilling helps the dressing cling to greens and vegetables without feeling heavy. If you prefer a thicker dressing, stir in an extra 1/4 to 1/3 cup of mayonnaise and blend again until smooth.
How the garlic dressing tastes
The finished dressing is smooth, tangy and savory with an umami depth from the roasted garlic and Worcestershire sauce. The garlic flavor comes through clearly but in a mellow, rounded form rather than sharp and spicy. It dresses salads beautifully and doubles as a versatile sauce or dip.
We enjoy it on wedge salads, drizzled over roasted asparagus, or as a dip for grilled chicken and fries. It’s balanced and flavorful without stealing the show.
Garlic dressing FAQs
Store the dressing in a sealed glass jar in the refrigerator for up to 10 days.
Yes. Sour cream will increase the tang and give the dressing a slightly different, creamier texture.
Yes. For a lighter option, use whole-milk or 2% Greek yogurt for the best texture and flavor—nonfat yogurt can be thinner and tangier.
What to serve with creamy garlic dressing
- Spooned over a wedge salad for rich, classic flavor.
- As a sauce for roasted or steamed asparagus.
- As a dip for raw vegetables and crudités.
- For dipping grilled artichoke leaves or roasted vegetables.
- As a dipping sauce for chicken wings or fries.
- Drizzled over grilled or baked chicken as a finishing sauce.
More creamy dressings you might like
- Creamy lemon poppyseed dressing
- Anchovy vinaigrette with a creamy finish
- Chunky blue cheese dressing
- Curried mango salad dressing
- Homemade ranch
- Rich Caesar-style dressing
- Parmigiano Reggiano buttermilk dressing
Creamy Garlic Dressing
SPECIAL EQUIPMENT:
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mini food processor
INGREDIENTS:
FOR THE ROASTED GARLIC:
- 1 head garlic
- 1 teaspoon olive oil
- sprinkle salt
FOR THE CREAMY GARLIC DRESSING:
- 1 head roasted garlic skins removed
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh chopped thyme
DIRECTIONS:
ROAST THE GARLIC:
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Preheat the oven to 375°F (190°C).
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Slice 1/2″–3/4″ off the top of the garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil and roast until tender, about 30–35 minutes. Let cool.
MAKE THE CREAMY GARLIC DRESSING:
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Squeeze the roasted cloves from their skins and place them in a mini food processor.
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Add the remaining ingredients and pulse or blend until smooth and creamy.
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Transfer to a sealed jar and chill for several hours to let the flavors meld and the dressing thicken slightly.
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Use as a salad dressing, dip for vegetables, or sauce for roasted vegetables and proteins.
NOTES:
NUTRITION:
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