Cheesy Garlic Bread Dip
This Cheesy Garlic Bread Dip is the ultimate creamy, melted cheese dip inspired by the savory flavors of garlic bread. It's rich, gooey and the perfect appetizer for game day, holidays or any party.
Servings 5
Ingredients
- 3 heads garlic
- 1 shallot
- Olive oil salt, and black pepper
- 8 oz cream cheese softened
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese divided
- 1 tsp fresh rosemary finely chopped
- 1 tsp parsley finely chopped
- Bread or crostini for serving
Instructions
Roast the Garlic and Shallot:
- Preheat oven to 375°F. Slice the tops off three garlic heads and one shallot. Place them on a piece of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly in foil and bake for 1 hour, until soft, golden, and fragrant.
Prepare the Cheese Mixture:
- In a mixing bowl, combine softened cream cheese, mayonnaise, grated Parmesan, and 1 cup of shredded mozzarella. Stir until smooth and creamy.
Add the Roasted Garlic and Shallot:
- Once roasted, squeeze the garlic and shallot cloves out of their skins into the cheese mixture. Mash lightly with a fork, blending until well combined.
Add Herbs and Seasoning:
- Stir in chopped rosemary and parsley for that signature garlic bread flavor. Mix until evenly combined.
Assemble and Bake:
- Spread the mixture evenly into a small baking dish or cast-iron skillet. Sprinkle the remaining ½ cup mozzarella on top. Bake at 375°F for 20–25 minutes, until hot, bubbly, and golden brown around the edges.
Serve and Enjoy:
- Serve immediately with warm bread, baguette slices, or toasted crostini.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven, covered, at 350°F until hot and bubbly. You can also microwave this dip in 20-second intervals.
- Store in an airtight container in the freezer for up 3 months. When ready to serve, thaw in the fridge overnight, then bake per the instructions. Note: You might need to add a few extra minutes to the bake time.
- Make this dip a day ahead: Assemble the dip, allow to cool, then cover and store in the fridge. When you're ready to serve, bring dip to room temp as you preheat the oven. Bake per the instructions and enjoy.
- You can roast the garlic and shallot a day ahead to save time — store them covered in the fridge until ready to mix.
- For extra crunch, top the dip with buttered breadcrumbs or crushed crackers before baking.
- Add crushed red pepper flakes for a little heat or mix in spinach for a veggie twist.