Creamy Roasted Garlic Dip Recipe

If you love garlic, this Roasted Garlic Dip is made for you. It uses about 100 roasted garlic cloves, which melt into a sweet, caramelized paste that gives the dip a deep, mellow garlic flavor. Serve it with toasted bread, crackers, chips, or fresh vegetables for an irresistible snack or appetizer.

My husband summed this up perfectly: “It’s like artichoke dip, but with a lot of garlic.” Roasting the garlic transforms its sharp, raw bite into a sweet, mellow richness, letting you use much more garlic than you would raw. The result is a creamy, garlicky dip that’s bold without being overpowering.

Yes, this recipe calls for roughly 100 roasted cloves, which is about five average garlic heads. If that sounds extreme, consider three facts that make it work:

1. Roasting garlic caramelizes and sweetens it, neutralizing much of the harsh raw bite and creating a spreadable, mild paste.
2. The roasted garlic blends into a tangy base of sour cream and mayonnaise, balancing sweet and savory notes.
3. This recipe is designed for garlic lovers. If you prefer less intensity, you can reduce the garlic, but the fullest flavor comes from using the full amount.

This dip is delightfully versatile—spread it on toasted baguette slices, scoop it with sturdy crackers, or use it as a creamy dip for wings or roasted vegetables. It also keeps well in the refrigerator for several days, so it’s great for parties or make-ahead snacking.

Ingredients

• Roasted garlic – about 5 heads (roughly 100 cloves). Roast the bulbs until soft and caramelized, then squeeze out the cloves.
• Sour cream – 1 cup, the main creamy base that adds tang and body.
• Mayonnaise – 1/2 cup for extra richness; you can substitute softened cream cheese if you prefer a thicker texture.
• Lemon juice – 1 tablespoon fresh-squeezed to brighten the flavors.
• Italian seasoning – 2 teaspoons to add herbal depth.
• Salt – 1 teaspoon, or to taste; you may want to add a little more after chilling.
• Fresh parsley – optional, for garnish.

Instructions

Begin by roasting the garlic if you don’t already have roasted cloves on hand. Roasted garlic can be made up to 10 days in advance and kept refrigerated.

To roast garlic bulbs: remove the loose outer papery layers, slice about 1/4 inch off the top of each bulb to expose the cloves, brush with olive oil, and wrap the bulbs in foil. Roast the wrapped bulbs in a 400°F (204°C) oven for about 45 minutes, or place individually wrapped bulbs in an air fryer at 400°F for about 25 minutes. The cloves should be soft, squeeze-able, and golden brown.

1. Add the roasted garlic cloves to a large bowl and mash them into a smooth paste using a whisk, fork, or the back of a spoon.
2. Stir in the sour cream, mayonnaise, lemon juice, Italian seasoning, and salt until evenly combined.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Chilling improves the depth and balance of the dip.
4. Before serving, taste and adjust seasoning with additional salt or lemon juice as desired. Garnish with chopped parsley if you like.

More dip recipes

If you enjoy creamy dips, try other favorites such as Spicy Feta Dip, French Onion Dip, Green Chili Chorizo Queso Dip, Buffalo Chicken Dip, Cheesy Baked Taco Dip, or Buffalo Cheeseburger Dip. These offer a variety of textures and flavor profiles to keep your appetizer spread interesting.