Roasted Garlic Dip

This creamy Roasted Garlic Dip is packed with flavor. Creamy, garlicky, and easy to make. Perfect for parties or a flavorful snack.

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Course: Dips and Spreads

Cuisine: American

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Author: Jennifer Stewart

Preheat the oven to 400F.
Trim the tops off the heads of garlic (just enough so the individual cloves have some skin removed)
Place each head in some aluminum foil.
Drizzle the olive oil over the open heads of garlic.
Wrap the foil around the heads, sealing them in.
Bake in the oven for 45 minutes or until the cloves are soft.
Remove from the oven and let cool.
Gently squeeze the cloves to remove the roasted garlic from the skins.
Place in a mixing bowl and mash with the back of a fork until they are almost a paste.
Mix in the remaining ingredients to form a dip.
Serve with crackers, chips, or fresh veggies.

Use garlic bulbs that are firm, tightly wrapped in their skin, and not sprouting any leaves.
About 3/4 of the way through cooking time, give the heads a squeeze to see if they are soft. You don't want to overcook them or they turn bitter.
Squeeze gently when getting the roasted garlic cloves out of their skins. They should just slide out.
Substitute softened cream cheese for the mayo if you want it thicker.
Taste the dip and season with salt and pepper if needed. Or add a few spices like red pepper flakes or cayenne pepper.
If it seems too rich, brighten it up with a little more lemon juice.
Sprinkle in fresh herbs like chopped fresh parsley.
Let it chill for a little bit so the flavors can mix. It's best to make it the day before you are planning on serving it.