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Baked Garlic Bread Dip

ThisBaked Garlic Bread Dipis creamy, cheesy, and packed with the rich, roasted flavors of garlic and shallots. Perfect for entertaining or cozy nights in, this dip pairs beautifully with toasted bread, bagel chips, or pita for dipping. A crowd-pleaser that’s easy to make and absolutely irresistible!

Ingredients

Scale
  • For Roasting:2whole shallots, bottoms cut off2heads garlic, tops cut off2 tbspolive oilFor the Dip:1(8 oz) block cream cheese, softened1 cupsour cream1 1/2 cupsshredded mozzarella cheese, divided1/2 cupgrated parmesan cheese1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 2whole shallots, bottoms cut off2heads garlic, tops cut off2 tbspolive oil
  • 2heads garlic, tops cut off2 tbspolive oil
  • 2 tbspolive oil
  • For the Dip:1(8 oz) block cream cheese, softened1 cupsour cream1 1/2 cupsshredded mozzarella cheese, divided1/2 cupgrated parmesan cheese1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1(8 oz) block cream cheese, softened1 cupsour cream1 1/2 cupsshredded mozzarella cheese, divided1/2 cupgrated parmesan cheese1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1 cupsour cream1 1/2 cupsshredded mozzarella cheese, divided1/2 cupgrated parmesan cheese1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1 1/2 cupsshredded mozzarella cheese, divided1/2 cupgrated parmesan cheese1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1/2 cupgrated parmesan cheese1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1/2 cupfresh chopped parsley (reserve some for garnish)1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1/2 tspsalt1/4 tsppepper1/2 tspred pepper flakes
  • 1/4 tsppepper1/2 tspred pepper flakes
  • 1/2 tspred pepper flakes

Instructions

  1. 1️⃣Preheat and Prep for Roasting:
  2. Preheat your oven to375°F.Using a sharp knife, cut off the tops of the garlic heads and the bottoms of the shallots to expose the cloves and bulbs.2️⃣Roast Garlic and Shallots:Place the garlic heads and shallots on a sheet of aluminum foil.Drizzle with olive oil and sprinkle with a pinch of salt.Wrap tightly in the foil and roast in the oven for1 hour, or until the garlic and shallots are soft and caramelized.3️⃣Prepare the Garlic and Shallot Paste:Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.Mash with a fork until they form a smooth paste.4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  3. Using a sharp knife, cut off the tops of the garlic heads and the bottoms of the shallots to expose the cloves and bulbs.2️⃣Roast Garlic and Shallots:Place the garlic heads and shallots on a sheet of aluminum foil.Drizzle with olive oil and sprinkle with a pinch of salt.Wrap tightly in the foil and roast in the oven for1 hour, or until the garlic and shallots are soft and caramelized.3️⃣Prepare the Garlic and Shallot Paste:Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.Mash with a fork until they form a smooth paste.4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  4. 2️⃣Roast Garlic and Shallots:
  5. Place the garlic heads and shallots on a sheet of aluminum foil.Drizzle with olive oil and sprinkle with a pinch of salt.Wrap tightly in the foil and roast in the oven for1 hour, or until the garlic and shallots are soft and caramelized.3️⃣Prepare the Garlic and Shallot Paste:Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.Mash with a fork until they form a smooth paste.4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  6. Drizzle with olive oil and sprinkle with a pinch of salt.Wrap tightly in the foil and roast in the oven for1 hour, or until the garlic and shallots are soft and caramelized.3️⃣Prepare the Garlic and Shallot Paste:Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.Mash with a fork until they form a smooth paste.4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  7. Wrap tightly in the foil and roast in the oven for1 hour, or until the garlic and shallots are soft and caramelized.
  8. 3️⃣Prepare the Garlic and Shallot Paste:Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.Mash with a fork until they form a smooth paste.4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  9. Once roasted, let the garlic and shallots cool slightly. Squeeze them out of their skins into a mixing bowl.Mash with a fork until they form a smooth paste.4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  10. Mash with a fork until they form a smooth paste.
  11. 4️⃣Mix the Dip Base:Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  12. Add the softened cream cheese and sour cream to the bowl with the garlic-shallot paste. Mix until well-combined.Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  13. Stir in1/2 cup shredded mozzarella, parmesan cheese, chopped parsley, salt, pepper, and red pepper flakes. Mix until smooth.
  14. 5️⃣Assemble the Dip:Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  15. Transfer the dip mixture to an 8 or 9-inch pie plate, spreading it into an even layer.Sprinkle the remaining shredded mozzarella on top.6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  16. Sprinkle the remaining shredded mozzarella on top.
  17. 6️⃣Bake the Dip:Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  18. Lower the oven temperature to350°F.Bake for20-25 minutes, or until the dip is golden brown and bubbling.7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  19. Bake for20-25 minutes, or until the dip is golden brown and bubbling.
  20. 7️⃣Garnish and Serve:Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  21. Garnish with fresh parsley and a sprinkle of red pepper flakes.Serve hot with toasted bread, bagel chips, or pita chips for dipping.
  22. Serve hot with toasted bread, bagel chips, or pita chips for dipping.

Notes

Make Ahead:You can prepare the dip mixture in advance and refrigerate it until you’re ready to bake.Flavor Variations:Add chopped sun-dried tomatoes or cooked, crumbled bacon for an extra twist.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Flavor Variations:Add chopped sun-dried tomatoes or cooked, crumbled bacon for an extra twist.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

  • Author: Chef Stella