Description
This Baked Garlic Bread Dip is a creamy, cheesy delight perfect for parties or cozy nights in. Combining cream cheese, sour cream, mozzarella, Parmesan, and fresh garlic, it bakes to golden bubbly perfection. Serve it hot with toasted baguette or sourdough slices for a deliciously savory snack everyone will love.
Ingredients
Scale
Dip Ingredients
- 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
Bread
- 1 baguette or sourdough bread, sliced
- Olive oil for drizzling
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking the dip.
- Mix Dip 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. Stir thoroughly until the mixture is smooth and well blended.
- Prepare for Baking: Transfer the creamy mixture into a greased oven-safe dish, spreading it evenly to ensure consistent baking.
- Bake the Dip: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top is bubbly and has a golden-brown finish.
- Toast the Bread: While the dip bakes, drizzle olive oil over the bread slices and toast them for 8 to 10 minutes. Flip once halfway through to ensure even crispiness.
- Garnish and Serve: Once baked, garnish the dip with additional fresh parsley. Serve the hot dip alongside the toasted bread, crackers, or your choice of veggies for dipping.
Notes
- Use fresh garlic for the best flavor intensity.
- You can substitute mayonnaise with Greek yogurt for a lighter dip.
- To make it spicier, add a pinch of red pepper flakes into the dip mixture.
- Leftover dip can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free option, serve with gluten-free crackers or veggie sticks instead of bread.
