Cheesy Garlic White Dip (Printable)
Creamy, garlicky blend with Italian herbs, served hot and bubbly. Perfect with crusty bread or crackers.
# What You'll Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup sour cream
→ Aromatics & Seasonings
06 - 4 cloves garlic, minced
07 - 2 tbsp fresh basil, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp salt
→ Toppings & Serving
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tbsp fresh parsley, chopped
14 - Crusty bread, baguette slices, or crackers
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a medium skillet over medium heat, cook minced garlic in 1 tbsp olive oil for 1–2 minutes until fragrant. Avoid browning.
03 - In a large mixing bowl, blend softened cream cheese, ricotta, 1 cup mozzarella, Parmesan, sour cream, sautéed garlic, basil, oregano, red pepper flakes, black pepper, and salt until smooth and fully incorporated.
04 - Spread mixture evenly into a greased 1–1.5 quart baking dish.
05 - Sprinkle remaining 1/2 cup shredded mozzarella evenly over surface.
06 - Bake for 20–25 minutes until dip is hot, bubbly, and cheese topping is golden brown.
07 - Remove from oven and let rest 5 minutes. Top with fresh parsley before serving.
08 - Serve immediately with crusty bread, baguette slices, or crackers for dipping.
# Expert Suggestions:
01 -
- The roasted garlic creates this incredible depth that keeps people coming back for just one more bite
- It comes together in under 10 minutes of active prep but tastes like something from a restaurant
- Leftovers reheat surprisingly well in the microwave, though they rarely exist in my house
02 -
- Letting the dip rest for those 5 minutes after baking actually matters, it thickens up slightly and makes serving much less messy
- A 1 to 1.5 quart dish is the sweet spot, anything larger and the dip spreads too thin to get that bubbly, golden top layer
03 -
- Grate your own Parmesan instead of using pre-grated, the texture and flavor difference is remarkable
- Room temperature cream cheese blends so much faster, saving you from overmixing and making the cheese rubbery