Baked Garlic Bread Dip Recipe

Ben Carraoli

Baked Garlic Bread Dip Recipe

I’ll be honest the first time I made this baked garlic bread dip, I thought I’d stumbled onto something magical. The scent of roasting garlic filled my kitchen and brought everyone to the counter before it was even done.

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Total Time 1 30

Servings: 8

Ingredients Method Notes

Ingredients

2 whole shallots – removing the ends ensures even roasting and sweetness comes out instead of sharp raw flavor.
2 heads of garlic – roasting the whole garlic heads mellows the pungency and gives a deep rich flavor.
2 tbsp olive oil – coats the shallots and garlic for caramelization and keeps them from drying out.
1 8 oz block softened cream cheese – room‑temperature cream cheese blends easier and makes the dip ultra‑smooth.
1 cup sour cream – brings tanginess and creaminess for a balanced base.
1½ cups shredded mozzarella cheese divided – fresh‑shredded melts better and creates that signature stringy, gooey texture.
½ cup grated Parmesan cheese – adds salty nutty depth to the cheesy base.
½ cup fresh chopped parsley – fresh herbs brighten up the rich cheese mix.
½ tsp salt – enhances all the flavors without making it salty.
¼ tsp pepper – just a hint of spice to keep the dip well‑rounded.
½ tsp red pepper flakes – optional kick for heat lovers.

Method

First, preheat your oven to 375°F (190°C) and trim the tops off the garlic heads and the bottoms of the shallots. Lay them on foil, drizzle with olive oil, sprinkle a bit of salt, and wrap the foil tight so they steam and roast together. This step transforms raw garlic into sweet, buttery cloves and softens the shallots beautifully.
Once cool enough to handle, squeeze the garlic and shallots out of their skins into a bowl. Mash into a paste and add the softened cream cheese and sour cream. Stir until fully combined, then fold in half of the mozzarella, all the Parmesan, chopped parsley, salt, pepper, and red pepper flakes for that classic savory flavor.
Spread this creamy mix into your pie plate and smooth the top. Sprinkle the remaining mozzarella evenly over it. Lower the oven to 350°F (175°C) and bake for 20–25 minutes until the cheese is melted, golden, and sizzling around the edges. Garnish with extra parsley and pepper flakes before serving warm.

Notes

Always roast the garlic slowly — it turns mellow and sweet instead of harsh and sharp.
I like to shred cheese fresh at home; store‑bought pre‑shredded tends to melt less smoothly.
For a golden cheesy top, I sometimes broil for 1–2 minutes at the end — just watch carefully!
Let the dip sit a few minutes before serving so it thickens slightly without cooling too fast.