Roasted Garlic Dip

Roasted Garlic Dip is creamy and savory with bright flavors. Roasting the garlic creates a mild sweet and yet savory companion to the caramelized shallots. Lemon, chives and parsley brings in a brightness that makes this dip amazing as an appetizer and compliments veggies. 

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Ingredients

• Garlic Heads– Roasted garlic is the star of this recipe. The act of roasting garlic caramelizes it, giving the garlic a buttery texture with sweet and yet complex savory flavors. 
• Shallots– Part of the onion family, but with a much less pungent flavor. Roasting the shallots provides a mellow and delicate onion flavor that is slightly sweet. 
• Sour Cream and Mayonnaise– Provides the creaminess while sour cream adds in a bit of tanginess. 
• Chives and Parsley– Adds in a bright and flavorful freshness that compliments the garlic and shallots. 
• Crushed Red Chili Pepper Flakes– Adds in a slight spice and sharpness that balances the sweetness. 
• Parmesan– I highly recommend to use freshly grated Parmigiano Reggiano. This type of parmesan is regulated and aged longer than other types of parmesan. Because of this, it has a rich and sharp flavor that very much compliments the other ingredients in this recipe. Note: Costco has the best price on Parmigiano Reggiano and I adore this microplane for finely grating parmesan. 
• Worcestershire, Salt & Pepper– These ingredients help to bring a roundness to the flavor of this dip. 
• Lemon Juice and Lemon Zest– Acidity and a bright citrus flavor is added with the lemon juice and zest. 

How To Make Roasted Garlic Dip

Roasting Garlic

1. Preheat oven to 400℉.
2. Cut garlic heads in half across the thickest part of the bulb. 
3. Place cut heads into a sheet of aluminum foil.
4. Drizzle the cut side of the garlic heads with olive oil and sprinkle with salt.
5. Wrap the garlic loosely with foil. 
6. Bake for approximately 40 minutes or until golden brown and caramelized. 
7. Remove from oven and let cool slightly. Remove the roasted garlic cloves from the skins by squeezing the cut head gently.

Pan Roasting Shallots

There are multiple ways to roast shallots. However, I have found this approach to be the best. Other approaches that leave the skin on can turn the shallots into a pile of mush that makes it difficult to remove the skin. 

1. Cut the tops and bottoms off of the shallots and peel the skin. 
2. In a small stainless steel or cast iron frying pan add approximately 1 tablespoon of oil and heat pan over medium heat. 
3. Once pan is heated add shallots and sweat for 3-5 minutes turning the shallots occasionally. Note: The shallots will begin to lightly caramelize. 
4. Remove from heat and add the shallot pan to 400℉ oven. 
5. Roast for 20-25 minutes or until golden and caramelized. 

Assembly of Dip

1. To a food processor add the sour cream, mayonnaise, roasted garlic and shallots. 
2. Process until well combined, about 1-2 minutes. 
3. To the garlic mixture add the black pepper, salt, Worcestershire sauce, lemon zest, crushed red chili pepper flakes and lemon juice. Process until well combined, about 1 minute.
4. Transfer mixture to a medium sized bowl.
5. To the sour cream mixture add the finely grated parmesan, chives and parsley. 
6. Stir until well combined. 
7. Refrigerate until ready to serve. 

Variations

• For those that enjoy a spicer dip add in hot sauce, chipotle powder or increase the crushed red chili pepper flakes. The amount desired will depend on taste preferences. It is best to start with a smaller amount, taste test and then increase if needed. A good place to start is a 1/2 teaspoon of the hot sauce and crushed red cili pepper flakes and a 1/4 teaspoon of the chipotle powder. 
• Red wine vinegar is a tasty replacement for the lemon juice and zest if lemons are unavailable. 
• Diced crispy bacon, pancetta or prosciutto is a delicious garnish. 
• Whole milk Greek yogurt is a tasty substitution for sour cream. 

Roasted Garlic Dip Uses

• Pita Chips
• Potato Chips
• Tortilla Chips
• As a dip for carrot, celery or cucumber sticks, sugar snap peas, cherry tomatoes, broccoli or cauliflower florets. 
• As a condiment for artichokes, asparagus or fish. 
• Use as a spread on sandwiches such as Dry Rubbed Grilled Chicken Sandwich or Grilled Veggie Sandwich.

Storage

As amazing as this roasted Garlic Dip tastes once made, it is even better the next day. Once made transfer to an airtight storage container and refrigerator until needed.

This dip will remain fresh if properly stored for 3-4 days. 

Frequently Asked Questions

How far in advance can you make roasted Garlic Dip?

Because this dip is amazing once it sits for a day in the refrigerator, make it 24 hours in advance of when you will be serving it. 

Can you make this vegan?

Yes, simply replace the sour cream, mayonnaise and Worcestershire sauce with vegan alternatives. 

Is there another way to roast garlic without using foil?

To roast garlic without the use of foil use either a ceramic garlic roasting dish or cast iron garlic roaster. With either of these options it is important to follow the directions for each specific roasting dish. 

More Party Friendly Recipes for Your Appetizer Table

Antipasta Skewers

Spinach Pinwheels

Simple White Bean Dip

Bacon Chive Cheese Ball

Homemade Guacamole

Lemon Artichoke Dip

Roasted Garlic Dip

Roasted Garlic Dip is creamy and savory with bright flavors. Roasting the garlic creates a mild sweet and yet savory companion to the caramelized shallots. Lemon, chives and parsley brings in a brightness that makes this dip amazing as an appetizer and compliments veggies. 

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Garlic Dip, Onion and Garlic Dip, Roasted Garlic Dip

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12 servings

Calories: 128kcal

Author: Heather

Ingredients

Roasting the Shallots and Garlic

• 3 heads garlic *See Note # 1 below
• 2 medium shallots
• 2 tablespoons olive oil
• salt

For the Dip

• 3/4 cup sour cream
• 1/4 cup mayonaise
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon Worcestershire sauce
• 1 lemon zested
• 1/4 teaspoon crushed red chili pepper flakes
• 1/2 tablespoon lemon juice
• 1 cup finely grated parmesan *See Note #2 below
• 1/2 cup chopped chives
• 1/4 cup chopped parsley

Instructions

Roasting the Garlic

• Preheat oven to 400℉.
• Cut garlic heads in half across the thickest part of the bulb and place into a sheet of aluminum foil with the cut side facing up.
• Drizzle the cut side with olive oil and sprinkle with salt.
• Wrap the garlic loosely with foil and bake for approximately 40 minutes or until golden brown and caramelized.
• Remove from oven and let cool slightly. Remove the roasted garlic cloves from the skins by squeezing the cut head gently.

Roasting the Shallots

• Cut the tops and bottoms off of the shallots and peel the skin.
• In a small stainless steel or cast iron frying pan add approximately 1 tablespoon of oil and heat pan over medium heat. 
• Once pan is heated add shallots and sweat for 3-5 minutes turning the shallots occasionally. Note: The shallots will begin to lightly caramelize. 
• Remove from heat and add the shallot pan to 400℉ oven. Roast for 20-25 minutes or until golden and caramelized. 

  Let cool slightly before making the dip.

Assembly of Dip

• To a food processor add the sour cream, mayonnaise, roasted garlic and shallots. Process until well combined, about 1-2 minutes. See Note #3 below.
• To the garlic mixture add the black pepper, salt, Worcestershire sauce, lemon zest, crushed red chili pepper flakes and lemon juice. Process until well combined, about 1 minute.
• Transfer mixture to a medium sized bowl and stir in finely grated parmesan, chives and parsley. Stir until well combined.

  Refrigerate until ready to serve, ideally 12-24 hours.

Notes

Recipe Notes

Note #1- Cutting the garlic in half can be easier to cut with some types of garlic depending on their shape. Also, both sides of the garlic are often cut evenly, making for even roasting. 

Note #2- I love using my microplane for finely grating parmesan. It also does an excellent job of zesting citrus and grating nutmeg. 

Note #3- A blender may be used in place of a food processor if unavailable. However, removing the dip from a food processor is much easier than a blender.

 

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 269mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 0.4mg

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