Mellow Crockpot Garlic Spread
Soft, mellow garlic slowly cooked with olive oil, salt and pepper. Spread the creamy cloves over bread or use them to enrich sauces, soups, vegetables and mashed potatoes.
Equipment
- Aluminum Foil, Heavy-Duty
- Crockpot, 1-quart
- Knife
- Small bowl
Ingredients
- 3 whole heads garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cut approximately ¼ inch from the top of each garlic head.
- Expose the tops of the individual cloves without separating them.
- Remove only the loose outer papery skins.
- Line a 1-quart crockpot with heavy-duty aluminum foil.
- Arrange the garlic heads cut side up in the crockpot.
- Drizzle the olive oil evenly over the exposed cloves.
- Sprinkle with the salt and black pepper.
- Cover and cook on low for 4 to 5 hours.
- Check the garlic after 4 hours.
- Continue cooking until the cloves feel completely soft when pierced with a knife.
- Carefully remove the garlic heads from the crockpot.
- Allow them to cool for 10 minutes.
- Squeeze the softened cloves from their skins into a small bowl.
- Mash with a fork to create a smooth spread.
- Serve immediately or refrigerate promptly.
Notes & Wine Advice
Serving Suggestions
Spread the softened garlic over warm baguette slices, crackers or toast. Stir it into mashed potatoes, pasta sauce, soup, hummus, salad dressing or roasted vegetables.Recipe Notes
The original three-hour cooking time was too short compared with the stated method. Most slow cookers need 4 to 5 hours on low. Check the garlic after 4 hours and continue until every clove feels completely soft. Slow cookers vary in temperature, so use tenderness rather than time alone.Dietary Information
The recipe contains no dairy, eggs, gluten, wheat, soy or nuts. It suits vegan, vegetarian, pescatarian, halal and kosher diets when prepared with uncontaminated ingredients and equipment. Although garlic is often used in keto cooking, one full serving here contains approximately 10 g carbohydrate. For that reason, the recipe has not been classified as keto or low-carb.Nutrition Information
The nutritional values are estimates for one-quarter of the complete recipe, including all the olive oil. The original estimate of 80 calories was slightly too low for three complete garlic heads and two tablespoons of oil. Sodium can be reduced by using ¼ teaspoon salt instead of ½ teaspoon.Variations
Add fresh thyme, rosemary or smoked paprika before cooking. For a sweeter flavor, omit the black pepper. Blend the finished cloves with a little of the cooking oil for an even smoother consistency.Storage
Garlic stored in oil can support the growth of harmful bacteria when kept incorrectly. Do not leave the cooked garlic at room temperature. Refrigerate it in a covered container within 2 hours and use it within 3 days. Freeze individual portions for longer storage. Never store homemade garlic in oil in the pantry.Wine Advice
A crisp Sauvignon Blanc provides enough acidity to balance the olive oil and complements the garlic’s mellow sweetness. A lightly styled Chardonnay offers a rounder alternative when serving the garlic with bread, pasta or creamy vegetable dishes. Serve either wine chilled at approximately 8–10°C.Nutrition values
Calories: 105 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 295 mg | Sugar: 0.3 g