Baked Garlic Bread Dip
This baked garlic bread dip is creamy, garlicky, and perfect for gatherings, made with roasted garlic and shallots for a rich flavor.
I make this baked garlic bread dip whenever friends drop by unexpectedly — it’s quick to assemble, feeds a crowd, and fills the kitchen with the kind of roasted-garlic aroma that practically guarantees warm smiles. The roasted shallots mellow the garlic and add a subtle sweetness that lifts the whole dip. If you enjoy garlic-forward comfort dips, you might also like the garlic bread bowls in my other recipe: chicken alfredo garlic bread bowls.
Why you’ll love this dish
This dip hits the trifecta: hands-off roasting, no-fuss assembly, and irresistible melty cheese on top. It’s perfect for game nights, potlucks, holiday appetizers, or an easy weeknight snack when you want something indulgent without a lot of babysitting.
Reasons to try it:
- Roasting garlic and shallots transforms sharp raw flavors into rich, sweet, spreadable paste.
- Uses pantry basics and one block of cream cheese for a budget-friendly crowd pleaser.
- Great for make-ahead: roast ahead, assemble and bake when guests arrive.
How this recipe comes together
Quick overview so you know what to expect:
- Roast whole garlic heads and shallots until soft and caramelized (about 1 hour).
- Squeeze and mash the roasted bulbs into a fragrant paste.
- Stir that paste into softened cream cheese and sour cream, fold in cheeses and herbs.
- Spread into a pie plate, top with mozzarella, and bake until bubbly and golden.
This sequence keeps the hands-on time low and concentrates the flavor where it matters—the roasted aromatics.
What you’ll need
- 2 whole shallots (bottoms trimmed off)
- 2 heads garlic (tops trimmed to expose cloves)
- 2 tbsp olive oil
- 1 (8 oz) block softened cream cheese
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh chopped parsley (reserve some for garnish)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
Ingredient notes and substitutions:
- Cream cheese: full-fat gives the best texture; Neufchâtel works if you want slightly less fat.
- Sour cream: Greek yogurt is a tangier swap and adds protein.
- Cheese: mozzarella provides melt and stretch; swap half of the mozzarella for fontina for nuttier flavor.
- Herbs: if you don’t have parsley, chopped chives or basil work fine.
- For a milder version, reduce red pepper flakes or omit entirely.
If you like potato sides with garlic-forward dishes, try pairing with these baked garlic parmesan wedges: baked garlic parmesan potato wedges.
Directions to follow
- Preheat oven to 375°F. Trim the tops of the garlic heads and the bottoms of the shallots so the cloves are slightly exposed.
- Place garlic heads and shallots on a sheet of foil. Drizzle with olive oil and sprinkle a pinch of salt over them.
- Wrap the foil tightly and roast on a baking sheet for about 1 hour, or until very soft and caramelized.
- Remove from oven. Let cool slightly, then squeeze the garlic and shallot flesh out of their skins into a mixing bowl. Mash with a fork until paste-like.
- Add the softened cream cheese and sour cream to the bowl. Stir until smooth.
- Fold in 1/2 cup shredded mozzarella, the grated Parmesan, chopped parsley, salt, pepper, and red pepper flakes. Mix to combine.
- Transfer the mixture to an 8- or 9-inch pie plate and spread into an even layer. Top with the remaining shredded mozzarella.
- Lower oven temperature to 350°F and bake the dip for 20–25 minutes, until the top is golden and the center is bubbly.
- Garnish with extra parsley and a sprinkle of red pepper flakes. Serve warm with bagel chips, toasted baguette slices, pita chips, or crisp vegetables.
Baked Garlic Bread Dip
- Prep
- 15 MIN
- Cook
- 1 HR 25 MIN
- Total
- 1 HR 40 MIN
- Serves
- 8
01Ingredients
Roasted Aromatics
Dip Base
02Method
- Preparation
- Making the Dip
- Baking
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0 OF 10 DONE03Recipe notes
- 01For make-ahead: roast garlic and shallots up to 2 days ahead, store refrigerated, then mash and assemble just before baking.
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Best ways to enjoy it
- Serve in the pie plate for a rustic presentation, or spoon into a cast-iron skillet for more even heat retention.
- Pairings: crisp raw veggies (carrots, cucumber, bell pepper), toasted sourdough, bagel chips, pita triangles, or warm garlic knots.
- Turn it into a small meal: pile leftover dip over roasted chicken or use as a pizza base with sliced tomatoes on top.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container up to 4 days. For best texture, reheat only what you’ll eat.
Reheat: Spoon into an oven-safe dish and bake at 350°F for 10–15 minutes until warmed through and bubbly. You can also microwave single portions in 20–30 second bursts, stirring between, but oven reheating preserves the browned top.
Freeze: The dip can be frozen for up to 2 months. Thaw overnight in the fridge, stir, and bake at 350°F until hot. Note: dairy texture may shift slightly after freezing; stirring and gentle reheating help restore creaminess.
Food safety: Discard any dairy-based dip left at room temperature longer than 2 hours (1 hour if above 90°F).
Recipe variations
- Spicy beef chorizo: Stir in 1/2 cup cooked crumbled beef chorizo for smoky heat.
- Vegetarian but herby: Add roasted red peppers and a handful of finely chopped sun-dried tomatoes.
- Low-carb: Serve the dip with roasted cauliflower florets or endive leaves instead of chips.
- Dairy-free: Use a cashew-based cream cheese and a dairy-free mozzarella for a vegan option; texture will be slightly different but still delicious.
- Extra herbs: Fold in a tablespoon of chopped fresh thyme or rosemary for a woodsy note.
Your questions answered
How long does this take start to finish?
A: Plan about 1 hour 30 minutes total: 10–15 minutes prep, 1 hour roast, and 20–25 minutes bake. Active hands-on time is roughly 15–20 minutes.
Can I roast the garlic and shallots ahead of time?
A: Yes. Roast up to 2 days ahead, store refrigerated, then mash and assemble just before baking.
What if I don’t have shallots?
A: You can use half a small yellow onion roasted the same way. Shallots add a sweeter, milder note, but onion works fine.
Is this safe to freeze?
A: Yes — freeze in an airtight container up to 2 months. Thaw overnight and reheat in the oven.
Can I make this less garlicky for kids?
A: Roast the garlic a little longer — the longer roast the milder and sweeter it becomes. Also reduce the quantity to 1 head if you want a subtler flavor.
Conclusion
This baked garlic bread dip is a simple, crowd-pleasing appetizer that leans on the magic of slow-roasted aromatics and gooey cheese. For more ideas, check out Cheesy Baked Garlic Bread Dip from Little Spice Jar and my Easy Baked Spinach Artichoke Dip. Enjoy serving it warm, and don’t be surprised if everyone wants the recipe.
Appetizer
Appetizer
Appetizer
