This Cheesy Baked Garlic Dip has tons of creamy cheese and roasted garlic – all in one delicious dip! It's perfect for game day parties, weekend get-togethers, and everything in between.
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road Baked Garlic Dip") CHEESY BAKED GARLIC DIP
Serves 8 INGREDIENTS
Roasted Garlic: 4 heads garlic roasted Olive Oil
Garlic Dip: 8 ounces cream cheese room temperature 1 cup sour cream ½ cup mayonnaise 1/2 teaspoon garlic salt 2 cups freshly shredded mozzarella cheese ½ cup freshly shredded Parmesan cheese ¼ cup fresh minced parsley plus some for garnish (or 1-2 tablespoons dried) Toasted bread or crackers for dipping
INSTRUCTIONS
Roast Garlic 1. Preheat the oven to 425℉.
2. Slice the top off of each bulb of garlic, just enough to expose the garlic inside.
3. Set a garlic bulb, cut side up, on a piece of foil, then drizzle with olive oil. Wrap the foil loosely around the garlic but completely sealed at the top.
4. Place wrapped garlic on a baking sheet and roast for 45-50 minutes. Garlic should be soft and squeezable. Remove from the oven and let cool slightly before opening each foil packet. When garlic is cool enough to handle, squeeze into a small bowl. Add to your dip, or cool completely to refrigerate.
5. If saving to use later, place roasted garlic in an airtight container or jar and submerge in olive oil. Seal and store in the fridge for up to 2 weeks.
Garlic Dip 1. Preheat oven to 350℉. Grease a small baking dish with nonstick cooking spray.
2. In a medium sized bowl with an electric mixer, beat cream cheese, mayonnaise and sour cream until smooth. Stir in roasted garlic and garlic salt, then stir in cheeses and parsley.
3. Pour into a small baking dish.
4. Bake for 20-25 minutes, or edges are golden brown and cheeses are melted and bubbly.
5. Garnish with fresh minced parsley and serve with crackers or toasted bread for dipping.
NOTES Roasting garlic takes just under an hour, so if you’re pressed for time, you can use fresh or jarred minced garlic – I’d go with about 8-10 cloves or 2-3 tablespoons.
