Cheesy garlic bread made into the dip of your dreams! This Garlic Bread Dip is full of roasted garlic and layers of melty cheese. It’s irresistible from the very first bite!
The Cheesy Details You Need to Know
- Real roasted garlic flavor: Most recipes rely on garlic powder or minced garlic. Roasting the cloves turns them sweet, buttery, and rich!
- Perfect Creamy-Cheesy Balance: Sour cream and mayo keep it silky, while mozzarella and parmesan add that golden, stretchy finish!
- Perfect Party Appetizer! It bakes up bubbly and toasty every time, scoops easily, and reheats beautifully!
Garlic Bread Dip Ingredients
- Herbs: I love the convenience of Italian seasoning. It covers all the herbs! Fresh herbs work great too, so you can add your favorites.
- Cheese: Swap the mozzarella for another melty cheese like shredded gruyere, smoked gouda, or asiago cheese.
How to Make Garlic Bread Dip
This cheesy garlic bread dip recipe is so delicious, you might want to just make this for lunch! The roasted garlic is the secret ingredient that takes this dip to the next level! If you like this dip, make my garlic bread pasta next!
- Prep & Roast the Garlic: Preheat the oven to 400°F, then spray a small baking dish with nonstick spray. Slice the garlic tops off, drizzle with olive oil, wrap in foil, and place on a baking sheet. Roast for 40–55 minutes until tender, then cool and squeeze out the cloves.
- Make Garlic Paste: Squeeze the roasted garlic into a large bowl. Mash the garlic using a fork until it becomes a paste.
- Mix: Add the softened cream cheese, sour cream, mayonnaise, Italian seasoning, garlic powder, 1 cup of the 2 cups shredded mozzarella, and grated parmesan. Using an electric hand mixer, mix the ingredients until well combined. Season with salt and pepper to taste.
- Top with Cheese and Bake: Transfer the dip into the prepared baking dish. Top with the remaining cup of shredded mozzarella. Reduce the oven temperature to 375°F and bake for 15-20 minutes, or until the cheese begins to melt and turns golden brown. Serve warm with crostini, crackers, or bread!
Alyssa’s Pro Tip
Garlic: Roasted garlic gives this garlic bread dip an elevated flavor! Roast your garlic ahead of time to make assembly even quicker.
Garlic Bread Dip
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Ingredients
- 3 heads garlic tops sliced off
- 2 tablespoons olive oil
- 1 (8-ounce) package softened cream cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- salt and pepper to taste
- minced parsley for garnish
Instructions
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Preheat the oven to 400°F and position a rack in the center of the oven. Spray a small baking dish with nonstick cooking spray and set aside.
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Cut the tops off 3 heads garlic to expose the cloves and place them on a piece of foil. Drizzle with 2 tablespoons olive oil, then wrap the foil around the garlic and place it on a baking sheet. Roast for 40-55 minutes or until garlic is tender. Cool the garlic before squeezing.
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Squeeze the roasted garlic into a large bowl. Mash the garlic using a fork until it becomes a paste.
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Add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, 1 cup of the 2 cups shredded mozzarella cheese, and ½ cup grated parmesan cheese. Using an electric hand mixer, mix the ingredients until well combined. Season with salt and pepper to taste.
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Transfer the dip into the prepared baking dish. Top with the remaining 1 cup of shredded mozzarella cheese.
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Reduce the oven temperature to 375°F and bake for 15-20 minutes or until the cheese starts to melt and is golden brown on top.
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Serve warm with crostini, crackers, or bread!
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Warm in the microwave or oven on low until the cheese is melted.
- Make Ahead: Assemble the dip ahead of time, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it’s cold, or let it come to room temperature first.
Nutrition
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