Cheesy Roasted Garlic Dip

5 from 1 vote

Sweet, mellow roasted garlic and a triple-threat creamy base come together in this Cheesy Roasted Garlic Dip. Bubbly, golden, ridiculously delicious — this is your new party trick.

Prep Time10

Cook Time1

Total Time11

Course: Appetizer

Cuisine: American

Servings:

Calories: 328kcal

Author: Joanna Cismaru

Ingredients

4 heads garlic
1 tablespoon olive oil for roasting garlic
8 ounces cream cheese softened
1 cup sour cream
¾ cup mayonnaise
2 cups mozzarella cheese shredded
1 cup Parmesan cheese grated
¼ cup fresh parsley finely chopped
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes to taste
salt and pepper to taste

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C).
Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30-35 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins and mash into a paste.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mashed roasted garlic, grated raw garlic, and lemon zest. Mix until smooth and well combined.
Fold in 1 cup of shredded mozzarella cheese, ½ cup grated Parmesan cheese, and parsley. Add the Italian seasoning, red pepper flakes, salt, and black pepper. Mix well to combine.
Transfer the mixture to a 9-inch baking dish or any oven-safe dish. Spread it out evenly. Top with the remaining ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the dip is bubbly and golden on top. For extra browning, broil for 1-2 minutes at the end, keeping a close eye to prevent burning.
Remove from the oven and let the dip cool slightly. Garnish with additional parsley.
Serve warm with crusty bread, crackers, or vegetable sticks for dipping.

Notes

Roast the garlic well: You want deep golden, buttery cloves — not lightly pale. It’s where all the sweet, mellow flavor comes from.
Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that mess with the meltiness. Freshly grated = creamy, gooey perfection.
Full-fat ingredients work best: This dip is unapologetically rich. Light versions can make it watery or grainy.
Adjust the spice: Add more or less red pepper flakes depending on your spice tolerance. Or swap in a pinch of cayenne if you're feeling wild.
Make ahead: Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Let it sit out while the oven preheats.
Broiling tip: Watch it like a hawk when broiling — it can go from golden to burnt in a blink.

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