Ingredients
Garlic Roasting
- 4 heads garlic
- 1 tablespoon olive oil (for roasting garlic)
Dip Base
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- ¾ cup mayonnaise
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (to taste)
- salt and pepper (to taste)
- ¼ cup fresh parsley (finely chopped)
Cheeses
- 2 cups mozzarella cheese (shredded), divided
- 1 cup Parmesan cheese (grated), divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic and baking the dip.
- Roast the Garlic: Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, then wrap the garlic heads tightly in foil. Place in the oven and roast for 30-35 minutes until the cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic out of the skins and mash into a smooth paste.
- Prepare the Dip Base: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and the mashed roasted garlic. Stir until smooth and well incorporated.
- Add Cheeses and Seasonings: Fold in 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, chopped fresh parsley, Italian seasoning, red pepper flakes, salt, and black pepper. Mix well to combine all flavors evenly.
- Assemble the Dip: Transfer the mixture into a 9-inch oven-safe baking dish, spreading it out evenly. Top the dip with the remaining 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese to create a cheesy crust.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 20 minutes, or until the dip is bubbly and golden on top. For extra browning, optionally broil for 1-2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove the dish from the oven and let the dip cool slightly. Garnish with additional fresh parsley. Serve warm with crusty bread, crackers, or vegetable sticks for dipping.
Notes
- Roasting the garlic softens its flavor and adds sweetness, making the dip deeply flavorful.
- For a spicier dip, increase red pepper flakes according to taste.
- This dip can be prepared a day ahead; just cover and refrigerate, then bake before serving.
- Use fresh parsley for best flavor and a pop of color in the garnish.
- Leftover dip can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Serve with a variety of dippers such as toasted baguette slices, pita chips, or fresh vegetable sticks like celery and bell peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (30-35 min roasting garlic + 20 min baking, overlapping some prep time)
- Category: Appetizer
- Method: Baking
- Cuisine: American
