Have fun at your parties with this roasted garlic dip served with delicious chips! Everyone loves a creamy, garlicky dip with herbs and spices!
If you've been a long time reader, you know we love our dips packed with flavor. Whether it's a classic like hummus and baba ganoush or something more adventurous such as spinach artichoke dip or muhammara, we are always ready to enjoy some tasty dips with chips or cracker. This roasted garlic dip is another favorite that's so easy to make and the flavor is out of this world!
About this recipe
This roasted garlic dip is packed with so much flavor, yet it's so easy to make. The only cooking involved is roasting the garlic which is pretty simple and easy to do. Roasted garlic has a sweeter flavor compared to raw garlic and it adds a lot of flavor to this dip.
This garlic dip is made with a combination of sour cream and mayonnaise, which makes it lighter and healthier.
- Garlic: Make sure the garlic heads you're using are fresh and not sprouting. If the garlic has green sprouts, it's usually bitter.
- Sour cream: I used regular sour cream but you can also use light sour cream as well.
- Mayonnaise: Either regular or light mayonnaise would work for this recipe.
- Herbs: You need fresh parsley, dried thyme and dried rosemary. These three herbs would add such nice flavor to the dip.
- Lemon: To add some brightness to the dip, add some freshly squeezed lemon juice.
- Roast the garlic: Preheat the oven to 400F. Remove most of the paper off the garlic heads using your hands, make sure the garlic cloves are intact. Trim the top of the garlic head so the tops of the garlic cloves are exposed. Drizzle with olive oil and wrap each garlic head individually in a piece of aluminum foil. Roast in the oven for 45 minutes to one hour until the cloves are very soft. Let cool for 20 minutes.
- Make the dip: Using your hands, squeeze the cloves out and discard the garlic peel. Mash the roasted garlic with a fork and place it in a bowl. Add in the mayonnaise, sour cream, chopped parsley, thyme and rosemary. Season with salt, pepper and lemon juice to your liking.
- Chill and serve: Cover the dip and refrigerate for one hour for the flavors to combine. Serve with chips, crackers or vegetables.
There are many ways to jazz up this roasted garlic dip by adding different spices or vegetables. Here are a few of our favorites:
- Spicy Roasted Garlic Dip: Add 2 tablespoons of buffalo sauce to the dip before serving. You can also use any other hot sauce that you prefer.
- Avocado Garlic Dip: Leave out mayonnaise and add mashed avocado for a healthier version of this dip.
- Roasted Red Pepper Garlic Dip: Blend some roasted red peppers into the dip for nice color and more kick in the flavor.
- Parmesan Roasted Garlic Dip: Add in 2 tablespoons shredded Parmesan cheese to the dip and then chill in the fridge for an hour.
Frequently asked questions
Yes. Simply use your favorite dairy free mayonnaise and sour cream. Here is a recipe for dairy free sour cream if you'd like to make it at home.
If sour cream is not available, you can use thick yogurt instead.
Store the leftovers in an airtight container and refrigerate for up to one week. I don't recommend freezing this roasted garlic dip as it would lose its texture.
More dips and spreads
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Roasted Garlic Dip
- 3 heads Garlic
- 3 tablespoon Olive Oil
- 1 ½ cup Sour Cream
- ½ cup Mayonnaise
- ½ teaspoon Dried Rosemary
- ½ teaspoon Dried Thyme
- 3 tablespoon Chopped Parsley
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 3 tablespoon Lemon Juice
- Preheat the oven to 400F. Remove the extra paper off the garlic cloves. Make sure the cloves are intact.
- Cut the top part of the garlic head so the cloves are exposed. Drizzle each garlic head with olive oil.
- Wrap the garlic heads individually with a piece of aluminum foil. Roast in the oven for one hour until the cloves are soft. Let them cool for 20-30 minutes.
- Once cool, squeeze the cloves out and put them in a bowl. Mash them using a fork. Add in sour cream and mix well.
- Add in Mayonnaise, dried rosemary, dried thyme, chopped parsley, salt, ground black pepper and lemon juice. Mix well using a spoon.
- Chill in the fridge for at least an hour before serving.
- You can make this dip with different flavor additions such as hot sauce, avocado, roasted red pepper or parmesan cheese.
- To save time, you can roast the garlic the day before.
This is a sponsored post written by me on behalf of Deep River Snacks. All opinions are 100% mine.