In the future you should keep it in an airtight container, with some grains of rice which will keep it from clogging and sticking together.
You can give table salt the same treatment, to stop it from clogging up the salt cellar, and to prevent it from dampness, so it can flow.
For your soggy garlic powder, I would preheat the oven to a very low heat 100c and then spread the powder out on a tray, not too thick, you may need two trays.
Then leave it in there for a long time, to dry slowly.
The oven must not be too hot, as the garlic will discolour and burn very quickly.
Then remove it and let it cool, uncovered, or it will sweat. When completely cool put it in an airtight container. Don't use wet spoons to scoop some out in future, as the moisture will make it go damp again. Use it up as quickly as possible.
You can give table salt the same treatment, to stop it from clogging up the salt cellar, and to prevent it from dampness, so it can flow.
For your soggy garlic powder, I would preheat the oven to a very low heat 100c and then spread the powder out on a tray, not too thick, you may need two trays.
Then leave it in there for a long time, to dry slowly.
The oven must not be too hot, as the garlic will discolour and burn very quickly.
Then remove it and let it cool, uncovered, or it will sweat. When completely cool put it in an airtight container. Don't use wet spoons to scoop some out in future, as the moisture will make it go damp again. Use it up as quickly as possible.