Party Roasted Garlic and White Truffle Oil Dip

Name: Party Roasted Garlic and White Truffle Oil Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 heads garlic heads, large, tops cut off to expose cloves; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 8 ounces (225 g) mascarpone cheese, room temperature; 1 tablespoon (3 g) fresh thyme leaves, finely chopped; 2 teaspoons (10 ml) white truffle oil; ½ teaspoon (2½ ml) fresh lemon juice (optional); to taste fleur de sel or sea salt, for finishing (optional); to taste fresh thyme sprigs, for garnish (optional)

From the MyKitchenBank Kitchen

A silky, umami-rich dip made from slow-roasted garlic cloves infused with white truffle oil, creamy mascarpone, and fresh thyme. The garlic becomes sweet and mellow when roasted, creating a sophisticated spread perfect for crusty bread, crostini, or vegetable crudités at any gathering.

Prep: 15 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 5 min
Makes: About 1¼ cups (300 ml) dip; serves 8 as an appetizer

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Steps

Before you start

Preheat oven to 350°F (175°C)
Have mascarpone at room temperature for easier blending
Toast bread or prepare vegetables for serving while garlic roasts

1
Prepare garlic for roastingOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Place the 3 garlic heads on a cutting board.
- Using a sharp knife, carefully slice off the top ¼ inch (6 mm) of each head to expose the cloves.
- Discard the tops.
- Drizzle 2 tablespoons (30 ml) of olive oil evenly over the cut sides of all three garlic heads, allowing it to seep between the cloves.
- Sprinkle with ¼ teaspoon (1.5 g) of sea salt and ⅛ teaspoon (0.25 g) of black pepper.
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Tip: Cut the garlic tops cleanly so the oil pools and soaks into the cloves evenly.
2
Roast the garlic headsOven 350°F / 175°C
- Place the prepared garlic heads cut-side up in a small baking dish or ramekin.
- Cover tightly with aluminum foil and place in the 350°F (175°C) oven.
- Roast for 40 minutes, until the garlic cloves are completely soft, golden, and easily squeezed out of their papery skins.
- You should be able to pierce a clove with minimal pressure.
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Ready when: Cloves are soft and golden; easily pierced with a knife
Tip: Keep the foil on for even, gentle roasting—this creates sweet garlic, not harsh or burnt cloves.
3
Cool and extract roasted garlic
- Remove the baking dish from the oven and let the garlic cool for 10 minutes until you can handle it comfortably.
- Once cooled, squeeze or scoop the soft roasted garlic cloves out of their skins into a small bowl.
- You should have approximately ¼ cup (60 ml) of roasted garlic paste.
- Discard the papery skins.
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Ready when: Garlic is cool enough to touch and squeeze
Tip: Squeeze gently from the base of each head; the cloves will pop right out.
4
Blend dip ingredients
- In a serving bowl, combine the room-temperature mascarpone cheese with the roasted garlic paste.
- Add the 1 tablespoon (3 g) of chopped fresh thyme, the remaining 1 tablespoon (15 ml) of olive oil, and the white truffle oil.
- If using, add the ½ teaspoon (2.5 ml) of fresh lemon juice for brightness.
- Using a fork or small whisk, blend until smooth and creamy, about 1–2 minutes.
- Taste and adjust seasoning with additional salt and pepper as needed.
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Ready when: Dip is smooth, creamy, and evenly combined
Tip: Don't overmix; a few gentle folds keep the texture light and luxurious. Lumps of roasted garlic add character.
5
Finish and serve
- Transfer the dip to a shallow serving bowl or small dish.
- Drizzle a small amount of white truffle oil over the top and sprinkle lightly with fleur de sel and a few fresh thyme sprigs if desired.
- Serve immediately at room temperature with toasted crostini, crusty bread slices, or fresh vegetables such as celery, radishes, and bell peppers.
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Tip: Add the truffle oil finish just before serving so its delicate aroma is not lost to sitting time.

Good to know

Tips

Roasted garlic becomes naturally sweet and mellow—this dip highlights that sweetness rather than the harsh bite of raw garlic, making it truly elegant.
White truffle oil is potent; a little goes a long way. Add it judiciously so it enhances rather than overwhelms.
For a party, double or triple the batch; it keeps well in the fridge and can be brought to room temperature just before guests arrive.
Serve with a mix of crispy and soft vehicles: toasted baguette slices, water crackers, buttered crostini, and fresh crudités for texture contrast.

Make ahead

Roast the garlic up to 3 days ahead and store in the refrigerator. The garlic can be blended into the dip up to 8 hours before serving; keep covered and chill. Add the truffle oil drizzle and fresh herbs just before serving for maximum aroma and visual appeal.

Storage & reheating

Room temperature: Serve the dip immediately and finish within 2 hours of blending for best flavor and texture. Refrigerator: Cover and store leftover dip for up to 3 days in an airtight container; bring to room temperature and stir gently before serving. Freezer: Not recommended; the texture of mascarpone becomes grainy when frozen.

Substitutions

mascarpone cheese, room temperature → Crème fraîche or heavy cream blended with a touch of cream cheese. Use equal weight; the dip will be slightly tangier and less rich, but still luxurious.
white truffle oil → Black truffle oil or high-quality infused olive oil flavored with porcini. Each will give a different earthy note; white truffle oil is the most delicate and aromatic.
fresh thyme leaves → Fresh rosemary, sage, or oregano, finely chopped. Choose one herb; rosemary is more robust, sage more peppery, and oregano more Mediterranean.
fresh lemon juice → White wine vinegar or sherry vinegar, ¼ teaspoon (1.25 ml). Use sparingly; the acid should just brighten the dip, not make it tangy.