| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
1 hour 30 minutes |
Ingredients
- 3 heads garlic
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- ¾ cup mayonnaise
- 6 oz shredded mozzarella cheese
- 4 oz shredded mozzarella cheese (for topping)
- 4 oz grated Parmesan cheese (divided)
- 2 tablespoons fresh chives, finely chopped (plus more for garnish)
- ¼ cup fresh parsley, finely chopped
- 3–4 basil leaves, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (to taste)
- 1 clove garlic, grated
- 1 teaspoon lemon zest (to taste)
- Salt and black pepper, to taste
Instructions
- Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the tops off each head of garlic (not the root). Drizzle with olive oil, season with salt and pepper, and wrap in foil.
- Roast for about 1 hour, until the cloves are soft and caramelized. Let cool, then squeeze the cloves from their skins and mash with a fork.
- Preheat oven to 400°F (200°C).
- Preheat for Baking
- Reduce oven temperature to 350°F (190°C).
- Prepare the Base
- In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth (a hand mixer works well).
- Add 6 oz mozzarella, 2 oz Parmesan, chives, parsley, and basil. Stir to combine.
- Season with salt, pepper, Italian seasoning, red pepper flakes, grated garlic, and lemon zest. Mix again.
- In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth (a hand mixer works well).
- Add the Roasted Garlic
- Fold in the mashed roasted garlic until evenly incorporated.
- Bake the Dip
- Transfer mixture to an oven-safe baking dish (about 8-inch).
- Top with remaining mozzarella and Parmesan.
- Bake for 10 minutes at 350°F, then broil briefly until golden and bubbly.
- Transfer mixture to an oven-safe baking dish (about 8-inch).
- Serve
- Garnish with fresh chives and serve warm with bread or crackers.
Notes
- For a smoky flavor, add a dash of smoked paprika.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- This dip pairs especially well with toasted baguette slices or garlic bread.