Roasted Garlic Dip
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Calling all garlic lovers, this Roasted Garlic Dip recipe is for you! This dip is made with 100 cloves of roasted garlic. Yes, you read that right, 100 cloves! Roasting garlic brings out a wonderfully sweet, caramelized flavor that shines brightly in this delicious dip recipe! Dip it up with toasted bread, crackers or veggies.
My husband described this dip as “artichoke dip, but with a lot of garlic” and I think his description was spot-on, so I’m stealing it! This creamy dip is seriously perfect for anyone that loves roasted garlic, garlic bread, or really any recipe that includes way more garlic than anyone would think is sane.
Speaking of insane amounts of garlic, yes, this recipe includes 100 cloves of garlic, but don’t worry, it works. And here’s why:
- Just like caramelizing onions, roasting garlic brings out a sweet, rich flavor and mellows out the usual pungent flavor. Thus, you can use way more roasted garlic in a recipe, than raw garlic!
- The roasted garlic is combined with sour cream and mayonnaise that both have strong tangy flavors, which the sweet roasted garlic balances perfectly.
- This recipe was made for people who love garlic! If you want to make it with 50 cloves of garlic and give it a try, go ahead, but after making this recipe several times, I’m telling you 100 cloves in the secret to greatness!
This recipe is perfect for dipping up with crackers, chips or veggies. You can also spread it on a piece of toasty bread or dip it up with a crusty baguette. You can even dip wings into it! We tried this with air fryer buffalo wings and it was absolutely delicious!
No matter how you serve it, you’ll be keeping the vampires away for days after you dig into this Roasted Garlic Dip!
Ingredients
- Roasted garlic – click the link to learn how to make roasted garlic. I’ll go over the basics below, but for an in-depth look at the process and step-by-step photos, head over to this post! Each head of garlic contains approximately 20 cloves of garlic, so you’ll want 5 “average” sized garlic bulbs for this recipe.
- Sour cream – this is the base for the dip. It’s very similar to French Onion Dip with caramelized onions, but with roasted garlic instead.
- Mayonnaise – the mayo adds a thick, creaminess to the dip. If you don’t like mayo, or want an even thicker dip, try using softened cream cheese instead.
- Lemon juice – to add a zesty tang and balance out the flavor of the roasted garlic, I recommend adding 1 tablespoon fresh squeezed lemon juice to the dip.
- Italian seasoning – I’m obsessed with my homemade seasoning blend and use it all the time. Click the link to the left for the recipe. Of course, you can also purchase pre-made Italian seasoning at the grocery store.
- Salt – you need salt to bring out the flavor of the roasted garlic in this dip. I usually use a little more than is recommended in the recipe, but feel free to salt-to-taste and add 1/2 teaspoon or more at the end.
- Fresh parsley – I use the parsley to garnish the dip before serving, this is totally optional and you can definitely also mix some into the dip, if you’d like!
Instructions
You’ll want to start by roasting the garlic. This can be done up to 10 days before making the dip. The roasted garlic can be stored in the refrigerator until you’re ready to make the dip.
To prepare the garlic for roasting, you’ll want to remove the outer papery layers, slice 1/4 inch from the top of the garlic bulb, then rub olive oil on the exposed cloves of garlic. To roast 5 heads of garlic together in the oven, I recommend placing them all in a muffin tin, then covering with a piece of foil.
You can roast the heads of garlic in the oven at 400°F for 45 minutes, or wrapped individually in foil and placed in an air fryer at 400°F for 25 minutes. For more roasted garlic tips and tricks, visit this blog post for how to roast garlic.
- Once the garlic is roasted, add all of the roasted garlic cloves to a large bowl.
- Use a whisk or the back of a fork to smash all of the roasted garlic cloves into a paste.
- Add sour cream, mayonnaise, lemon juice, Italian seasoning and salt to the bowl.
- Stir to combine all of the ingredients, then transfer to the fridge to chill for at least 30 minutes before serving.
Pro tips
- Always allow the dip to chill before serving. As the dip sits in the refrigerator, all of the ingredients begin to meld together. The flavors are enhanced and you’ll get the best results, even hours after the dip is made!
- Taste and season! Once the dip is chilled, try it out and feel free to add more salt if you’d like.
- This dip will last in the refrigerator for up to 5 days. So feel free to make it ahead of time if you’re planning to serve it an event or party.
- I do not recommend freezing the dip, as sour cream does not freeze well. The dairy will separate when frozen and the texture will not be the same once the dip is defrosted.
- Add in artichokes or caramelized onions. My husband gave me a great idea with his artichoke dip comparison. Why not add in a can of diced artichoke hearts to make a roasted garlic artichoke dip? Definitely trying that next time! You could also add in caramelized onions for double the caramelized flavor!
- Don’t like mayonnaise? No problem, use softened cream cheese instead! You can also use more sour cream, instead of the mayonnaise, but the dip won’t be as thick and creamy.
Diet variations
- This dip is naturally gluten free. Serve with veggies or gluten free crackers for dipping.
- To make this dip dairy-free, use dairy-free sour cream and a dairy-free mayonnaise or cream cheese product.
Ways to serve it
- With veggies – carrot sticks, celery sticks, bell pepper strips, broccoli florets, cauliflower florets, cherry tomatoes or sugar snap peas would all be delicious dunked into this dip!
- With crackers – I recommend a thicker cracker that can hold up to a creamy dip, like Triscuit’s or Wheat Thins. I also dipped “Everything But The Bagel” crackers from Trader Joe’s in this dip and it was a winning combo!
- With chips – just like this dips cousin, French Onion Dip, this dip is delicious paired with ruffled or wavy potato chips.
- On bread – spread this dip onto a piece of toast, or dip pieces of a crusty baguette right into the dip! You can even serve the dip spread on toasted pieces of a baguette to make a wonderful crostini.
- As a wing dip – it just so happened that I made this dip on the same day that I made these air fryer chicken wings, so of course I dunked them right into the dip, and let me tell you, my taste buds were very happy!!
- On top of potatoes – a dollop of this dip on top of an Air Fryer Baked Potato, yes please!
- As a spread for burgers – ditch the mayo and mustard, and instead, spread this dip on the bun of your next burger. It adds a wonderful, creamy garlic flavor to the burger.
- As a sandwich spread – spread this dip on a steak sandwich, tri tip french dip, or your favorite sandwich!
- With potato wedges – dip salt and vinegar potato wedges, or waffle cut fries into this dip.
More dip recipes
If you love a good dip as much as I do, you have to check out some of my other creamy, cheesy dip recipes!
- Green Chili Chorizo Queso Dip
- Buffalo Chicken Dip
- French Onion Dip Queso
- Buffalo Cheeseburger Dip
- Cheesy Baked Taco Dip
Roasted Garlic Dip
Ingredients
- 5 heads roasted garlic, approximately 100 cloves
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice, fresh-squeezed
- 2 teaspoons Italian seasoning, click link for recipe
- 1 teaspoon salt
Instructions
- You'll want to start by roasting the garlic, if you don't already have roasted garlic on hand.
- To prepare the garlic for roasting, you’ll want to remove the outer papery layers, slice 1/4 inch from the top of the garlic bulb, then rub olive oil on the exposed cloves of garlic.
- Wrap the individual garlic bulbs in foil and roast in the oven at 400°F for 45 minutes, or in an air fryer at 400°F for 25 minutes. For more roasted garlic tips and tricks, visit this blog post for how to roast garlic.
- Once the garlic is roasted, add the roasted garlic cloves to a large bowl and mash with a wire whisk, or the back of a fork, until it forms a paste.
- Add the sour cream, mayonnaise, lemon juice, Italian seasoning and salt to the bowl.
- Stir to combine all of the ingredients.
- Cover and transfer to the fridge to chill for at least 30 minutes before serving.
- Serve with chips, crackers or veggies for dipping. Refer to the blog post above for more serving suggestions
Notes
- Always allow the dip to chill before serving. As the dip sits in the refrigerator, all of the ingredients begin to meld together. The flavors are enhanced and you’ll get the best results, even hours after the dip is made!
- Taste and season! Once the dip is chilled, try it out and feel free to add more salt if you’d like.
- This dip will last in the refrigerator for up to 5 days. So feel free to make it ahead of time if you’re planning to serve it an event or party.
- I do not recommend freezing the dip, as sour cream does not freeze well. The dairy will separate when frozen and the texture will not be the same once the dip is defrosted.
- Don’t like mayonnaise? No problem, use softened cream cheese instead! You can also use more sour cream, instead of the mayonnaise, but the dip won’t be as thick and creamy.
- This dip is naturally gluten free. Serve with veggies or gluten free crackers for dipping.
- To make this dip dairy-free, use dairy-free sour cream and a dairy-free mayonnaise or cream cheese product.
Nutrition Facts
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