Roasted Garlic Dip
Roasted Garlic Dip is a creamy and versatile dip made with simple ingredients. Serve this irresistible make-ahead marvel with chips, crackers, veggies, crostini, or spread it on a sandwich!
When I think of “party food,” it begins and ends with dip for me. Personally, I feel that no party is complete without chips and dip, veggies and dip, crackers and dip, bread and dip, buffalo chicken dip, or maybe all of the above.
When I was a kid, I would look forward to my parents’ get-togethers with their friends only for the dip. I knew that a party meant that my mom would be buying potato chips and French onion dip, and I was probably going to eat half of it by myself.
Nowadays, I still love a good creamy dip with simple, delicious ingredients. This Roasted Garlic Dip recipe has a pretty short list of ingredients, but the roasting of the garlic imparts an incredible flavor into the cooling sour cream and creamy mayonnaise mixture.
Add the citrus zing of some lemon juice, and this dip is positively irresistible.
What you’ll need for roasted garlic dip:
- garlic – 3 heads of garlic might seem like a lot, but the longer you roast garlic, the more its flavor mellows, so you need to use quite a bit so that the dip has a nice garlic flavor. Garlic lovers need to check out my roasted cauliflower pizza and balsamic steak marinade, too.
- olive oil – for drizzling over the heads of garlic to help them brown while they roast.
- salt and pepper – for seasoning the heads of garlic before you roast them, and also for seasoning the final garlic dip.
- sour cream – one of the creamy ingredients for this dip. But, I have alternative ideas below. Save your extra sour cream for chicken stroganoff!
- mayonnaise – the other creamy ingredient in this roasted garlic spread, and again, there are alternatives discussed below.
- lemon juice – a generous amount of lemon juice really lifts the flavors of this dip and makes it truly irresistible.
- chives – I grow chives in my garden to use in seafood pasta salad all summer long, so I like to sprinkle chives over this roasted garlic dip for garnish, too. You could also use thinly sliced green onions, another type of herb, like thyme, or skip the garnish altogether.
Some garlic roasting tips:
Before roasting, you’ll need to remove SOME of the papery outermost layers of the garlic skin. Rub the bulbs around in your hands and remove whatever comes off easily.
Take care not to remove the innermost garlic skin because we want to make sure the whole bulb stays intact as it roasts.
Once you’ve taken off the papery skin, use a sharp knife to trim off the top 1/4-inch of each garlic bulb. You want to expose just the tops of the garlic cloves themselves.
Drizzle the garlic with oil and sprinkle it with salt and pepper, and then very loosely wrap it in foil. No need to smother it tightly.
Roast the garlic for 50 to 70 minutes, or until the garlic feels very soft when you poke it with a pairing knife.
Now, you’ll need to let the garlic bulbs cool off enough so that you can handle them, but don’t let them FULLY cool, or they’ll become hard to squeeze. I usually make myself a cocktail like an bourbon apple cider cocktail while they’re cooling, or just set timer for about 10 minutes.
Squeeze the individual cloves of garlic out of each head. Mash them with a fork and you’re ready to finish making the roasted garlic dip.
Options for the creamy elements in this roasted garlic spread:
I like the balance of 3/4 cup sour cream and 1/4 cup mayonnaise, but this roasted garlic dip recipe is very forgiving. You can use half sour cream and half mayonnaise if you want.
You can also substitute Greek yogurt for one or both ingredients. Just like with the sauce for my corned beef egg rolls, lowfat mayonnaise tastes totally fine here, too.
Want this garlic dip to be even creamier? Use cream cheese in place of the sour cream! It’s so rich and decadent that way.
Just make sure the cream cheese is room temperature or even slightly softened before stirring it in. The cream cheese variation of this dip is especially great when served with homemade garlic breadsticks.
Add some Parmesan cheese if you want!
One of my favorite ways to take this roasted garlic dip recipe to the next level is by adding a handful of Parmesan cheese. This adds a bit more saltiness and that umami flavor that our tastebuds love.
Because Parmesan contains rennet, please note that this roasted garlic spread will no longer be vegetarian if you add Parmesan cheese, unless you use a vegan Parm substitute for your garlic Parmesan dip.
My favorite ways to serve this garlic dip recipe:
When I’m not serving spicy potato chips, this is my all-time favorite chip dip for plain potato chips. You can also follow Step #1 in my crostini pizza recipe card to make the best homemade toasted bread for this garlic dip.
This garlic dip is even better if you make it in advance!
This is a great make-ahead dip, and putting it in the refrigerator really allows the flavors to meld together.
Just like my feta dressing, you CAN serve roasted garlic dip immediately after making it, but I highly recommend refrigerating it at least a couple of hours if you can. It can be stored in the fridge in an airtight container for up to 48 hours.
- 3 heads garlic
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon thinly sliced chives
- Crackers, toasted baguette slices, potato chips and/or cut vegetables, for serving
- Preheat oven to 400 degrees F. Remove and discard the papery outmost layer of each head of garlic, taking care to leave the inner skin so that the head stays intact. Slice 1/4 inch off top of each garlic head.
- Place garlic, cut side up, on large piece of foil and drizzle with oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Loosely wrap garlic in foil. Place on rimmed baking pan, transfer to oven, and and roast 50 to 70 minutes or until garlic feels very soft when pierced with a paring knife. Remove from oven and let stand 10 minutes to cool slightly, then squeeze garlic cloves out of their skins.
- Place garlic cloves in medium bowl and mash with a fork until smooth (or leave them a bit chunkier for a more textured dip). Add sour cream, mayonnaise, lemon juice, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and Parmesan cheese, if using. Stir until well combined. Cover and refrigerate at least 2 hours or up to 2 days.
- To serve, transfer dip to serving dish and sprinkle chives over dip. Serve with crackers, toasted baguette slices, potato chips and/or cut vegetables.
Foxes Love Lemons, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. There is no additional cost to you.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 261mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g
Nutritional information does not include optional ingredients or dippers. This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.