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.
Ingredients
Roasted Aromatics
- 2 whole shallots bottoms trimmed off
- 2 heads garlic tops trimmed to expose cloves
- 2 tbsp olive oil for drizzling
Dip Base
- 1 block cream cheese 8 oz, softened
- 1 cup sour cream can substitute with Greek yogurt
- 1.5 cups shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese
- 0.5 cup fresh chopped parsley reserve some for garnish
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp red pepper flakes reduce for a milder version
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- 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.
Making the Dip
- Add the softened cream cheese and sour cream to the bowl. Stir until smooth.
- Fold in 1/2 cup shredded mozzarella, 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.
Baking
- Lower oven temperature to 350°F (175°C) 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.
Notes
For make-ahead: roast garlic and shallots up to 2 days ahead, store refrigerated, then mash and assemble just before baking.