Nutrition per serving may change if servings are adjusted.
1 large head or 2 small heads garlic
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic or red-wine vinegar
1 tablespoon lime juice
⅛ teaspoon salt
Freshly ground pepper, to taste
Preheat oven to 400°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.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
119 calories;12 g fat(2 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 2 IU vitamin A; 1 mg vitamin C; 1 mg calcium; 0 mg iron; 73 mg sodium; 45 mg potassium