Serve in shallow bowls with plenty of toasted bread or warm tortillas for dipping. Garnish with fresh cilantro leaves.
Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
Remove the pot from the oven and let the garlic and oil cool to room temperature.
Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
Yield: 1 cup