Description
A creamy, cheesy baked garlic bread dip that’s perfect for parties or a cozy night in. This warm and flavorful dip combines cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and fresh garlic, baked until bubbly and golden. Served with toasted baguette or sourdough slices for an irresistible appetizer or snack.
Ingredients
Scale
Main Ingredients
- 1 baguette or sourdough bread, sliced
- 1 ½ cups cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- ½ tsp dried oregano
- ¼ tsp black pepper
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it is ready for baking the dip.
- Combine Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried oregano, and black pepper. Mix thoroughly until the mixture is smooth and well combined.
- Prepare Baking Dish: Grease an oven-safe dish lightly with oil or cooking spray, then transfer the cheese and garlic mixture into the dish, spreading it evenly for uniform cooking.
- Bake the Dip: Place the dish in the preheated oven and bake for 20-25 minutes until the top is bubbly and golden brown, indicating the cheeses are melted and flavorful.
- Toast the Bread: While the dip is baking, drizzle olive oil on the sliced baguette or sourdough bread. Toast the slices in the oven or on a baking sheet for 8-10 minutes, flipping halfway through, until golden and crispy.
- Garnish and Serve: Remove the baked dip from the oven, garnish with extra chopped parsley, and serve hot alongside the toasted bread, crackers, or fresh veggies for dipping.
Notes
- For a stronger garlic flavor, increase the garlic cloves to 4 or 5.
- You can substitute mayonnaise with Greek yogurt for a tangier and lighter dip.
- Use gluten-free bread if needed to make this recipe gluten-free.
- This dip can be prepared ahead of time; just bake when ready to serve.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
