Roasted-garlic salad dressing

SmartPoints® value per serving
Total Time
1 hr 6 min
6 min
1 hr
If you think yogurt dressings are boring, this recipe, featuring sweet roasted garlic and zesty chives, may change your mind. Roasting the whole head of garlic slowly allows it to caramelize, adding a rich sweetness to the garlic and removing the sharpness that raw garlic can bring to a dish. Virtually five ingredients and 6-minutes of active prep time make this dish quick and easy. The combination of ricotta and yogurt provide texture and body to this flavorful dressing. Serve on a simple salad of mixed greens, roasted chicken, carrots and cucumbers or put some leftover roasted winter vegetables to work by tossing them with heartier baby kale and dressing with this garlicky delight. The garlic can be roasted several days ahead and refrigerated, cutting the prep time to just a matter of minutes.


Garlic clove(s)

1 bulb(s), small


2 Tbsp, warmed

Fat-free ricotta cheese

½ cup(s)

Plain fat free yogurt

¼ cup(s)


2 Tbsp, fresh, finely chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Preheat the oven to 350°F. Wrap the garlic in foil and roast until soft and fragrant, 45–60 minutes. When cool enough to handle, separate the cloves.
  2. Squeeze the garlic from the cloves into a blender or food processor. Add the water, ricotta, and yogurt; puree. Transfer to a bowl then stir in the chives, salt, and pepper. Cover and refrigerate at least 2 hours to allow the flavors to blend. Stir again before serving. Yields 1/4 cup per serving.