Description
This Baked Garlic Bread Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Made with a blend of cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and fresh garlic, it bakes until bubbly and golden on top, offering a comforting and savory treat to enjoy with toasted baguette slices, crackers, or fresh vegetables.
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 the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip to a bubbly, golden finish.
- Mix the Dip Ingredients: In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, chopped fresh parsley, dried oregano, and black pepper. Mix thoroughly until the mixture is smooth and well blended.
- Transfer to Baking Dish: Grease an oven-safe dish and spread the cream cheese mixture evenly inside, ready for baking.
- Bake the Dip: Place the dish in the preheated oven and bake for 20-25 minutes until the dip is bubbly and the top turns a light golden brown.
- Toast the Bread: While the dip bakes, drizzle the baguette or sourdough slices with olive oil and toast them in the oven or on a baking sheet for 8-10 minutes, flipping once halfway through, until they are crisp and golden.
- Garnish and Serve: Once baked, remove the dip from the oven, garnish with additional fresh parsley, and serve hot alongside the toasted bread slices, crackers, or fresh veggies for dipping.
Notes
- You can substitute sourdough bread with any crusty bread like ciabatta or French bread.
- For extra garlic flavor, roast the garlic before mixing into the dip.
- This dip can be made ahead and baked just before serving to save time.
- To keep leftovers fresh, store the dip covered in the refrigerator for up to 3 days and reheat before serving.
