Baked Garlic Bread Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 heads of garlic
Drizzle of olive oil
Kosher salt, as needed
2 cloves fresh garlic, grated or pressed
1 (8-ounce) block cream cheese, room temp
½ cup ricotta cheese, room temp
¼ cup EACH: sour cream AND grated parmesan cheese
½ teaspoon garlic powder
2 tablespoons chopped parsley
1 tablespoon chopped chives
½ cup Asiago cheese (or use more mozz)
1 cup shredded mozzarella cheese
2 teaspoons white truffle oil, optional
Crackers, crostini, or chips for serving
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Directions: |
Directions: PREHEAT: Position a rack in the center of the oven and preheat to 375ºF.
GARLIC: Trim the top of the garlic heads to expose cloves using a sharp knife. Drizzle with oil and sprinkle salt and pepper. Wrap heads in foil, place on a baking sheet.
ROAST: for 40-55 minutes or until garlic is tender when pierced with a knife or fork. Let cool before squeezing. See notes for make ahead option. Preheat the oven to 400ºF if you're making this dip right away.
MIX: To a medium bowl, add the roasted garlic. Mash it with fork until it becomes a paste. Add ½ teaspoon salt, grated garlic, cream cheese, ricotta, sour cream, parmesan, garlic powder, parsley, chives, and asiago cheese. Using a rubber spatula, combine the ingredients until thorough mixed. Taste; adjust with seasonings as desired.
DISH IT: Transfer dip to a small baking dish sprayed with cooking spray. Top with mozzarella cheese.
BAKE: in a 400ºF preheated oven for 15-20 minutes or until the cheese on top starts to melt. Switch to the broil setting for 15-60 seconds or until golden.
SERVE: Drizzle with white truffle oil and warm with crostini slices, crackers, or potato chips. |
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Personal
Notes: |
Personal
Notes: Room Temperature: Make sure the creamc ehes, ricotta, and sour cream are all at room temperature so that it's easier to fold the dip ingredients together.
Roasted Garlic: You can roast the garlic heads up to 2 days in advance. Once cooled squeeze the garlic out and pop into an airtight container, refrigerate or freeze until ready to use. You can freeze up to 2 months.
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