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Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.
There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)
Why You’ll Love This Cheesy Roasted Garlic Dip
- Roasted garlic = mellow, sweet, buttery flavor heaven.
- Crazy creamy thanks to the holy trinity: cream cheese, sour cream, and mayo.
- Perfect golden bubbly cheesy top. (Broil it. You deserve the drama.)
- 100% make-ahead friendly for stress-free hosting.
- It’s dangerously easy to demolish.
Before You Start: Tips & Ingredient Notes
- Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
- Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
- Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
- Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
- Red pepper flakes = optional but highly recommended for a little kick to cut the richness.
Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.
In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)
Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.
Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.
Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.
Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!
Serving Suggestions
Serve this glorious molten cheesy situation with:
- Crusty baguette slices
- Crunchy crackers
- Celery sticks and cucumber rounds (for pretending to be healthy)
Building the ultimate snack spread? Add a few of my other party favorites to the table:
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Assemble it fully, cover, and refrigerate. Bake when you’re ready. Might need a few extra minutes if it’s straight from the fridge.
Can I use pre-roasted garlic?
Sure — if you’re short on time, store-bought roasted garlic works in a pinch. But homemade has way more flavor.
Can I freeze this dip?
Technically yes, but the texture will change a bit after thawing. It’s best fresh — or eaten cold out of the fridge at midnight. No judgment.
Is there a lighter version?
You could swap in Greek yogurt for the sour cream and use light cream cheese. Will it be the same? Nope. Will it still be good? Probably.
Can I make it in a slow cooker?
Yep! Just dump everything in after roasting the garlic, cover, and cook on low until warm and melty — about 1–2 hours.
Storage + Reheating
Store any leftover dip (if you’re lucky enough to have any) in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm and gooey again.
Bonus: Cold leftover dip on crackers = 10/10 snack.
Try These Delicious Dips Next
Cheesy Roasted Garlic Dip
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
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.
Tips & 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.
