Roasted Garlic and Herb Cream Cheese Dip

Name: Roasted Garlic and Herb Cream Cheese Dip
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (227 g) cream cheese, softened, at room temperature; 8 cloves (40 g) roasted garlic cloves, peeled and lightly mashed; ⅓ cup (80 ml) sour cream or Greek yogurt; 2 tablespoons (6 g) fresh dill, finely chopped, finely chopped; 2 tablespoons (6 g) fresh chives, finely sliced, finely sliced; 1 tablespoon (3 g) fresh flat-leaf parsley, finely chopped, finely chopped; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (0.6 ml) freshly cracked black pepper; ⅛ teaspoon (0.6 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A silky, tangy dip built on creamy cheese, mellowed roasted garlic, and a trio of fresh herbs. The roasted garlic turns sweet and mild, making this dip approachable without the sharp bite of raw garlic. Serve warm or at room temperature with crudités, crackers, or toasted bread.

Prep: 15 min
Cook: —
Total: 15 min
Makes: About 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Bring cream cheese to room temperature for 30–45 minutes so it mixes smoothly without lumps
Have roasted garlic cloves ready (you can roast them ahead or use store-bought)
Wash and dry fresh herbs just before use to preserve their flavor

1
Prepare the base
- In a medium bowl, add the softened cream cheese and mashed roasted garlic cloves.
- Using a whisk, beat them together for 1–2 minutes until the mixture is smooth, pale, and the garlic is evenly distributed throughout.
- There should be no lumps or white streaks of cream cheese remaining.
+ Show details− Hide details
Ready when: Mixture is smooth and pale with no lumps; garlic is evenly mixed
Tip: If cream cheese is still cold or lumpy, it won't blend smoothly. Let it sit at room temperature a bit longer, or briefly warm the bowl under hot running water.
2
Lighten with sour cream
- Add the sour cream or Greek yogurt to the cream cheese mixture.
- Using a rubber spatula, fold gently 2–3 times until the dip becomes uniformly creamy and noticeably lighter in color.
- The goal is to incorporate the sour cream without overworking the mixture.
+ Show details− Hide details
Ready when: Dip is light, creamy, and uniform in color with no white streaks
Tip: Fold gently and stop as soon as no streaks of white remain—overmixing can bruise the fresh herbs you'll add next.
3
Fold in fresh herbs
- Add the finely chopped fresh dill, sliced chives, and chopped parsley to the mixture.
- Fold in gently with the rubber spatula using 2–3 slow strokes until the herbs are evenly scattered throughout and just combined.
- The herbs should still look vibrant and distinct.
+ Show details− Hide details
Ready when: Fresh herbs are visible and evenly distributed throughout the dip
Tip: Stop folding as soon as the herbs are incorporated—continued stirring will bruise them and dull their color and fresh flavor.
4
Season to taste
- Add the fresh lemon juice, kosher salt, and freshly cracked black pepper to the dip.
- Stir gently with the spatula until the seasoning is evenly distributed throughout.
- Taste a small spoonful on a cracker or with a raw vegetable and adjust the salt or lemon juice as needed—add more in small pinches and taste again.
- If you want a subtle hint of heat, fold in the red pepper flakes now.
+ Show details− Hide details
Ready when: Seasoning is evenly distributed and flavor is balanced
Tip: Add salt and lemon in small increments and taste as you go—it's much easier to add than to fix an over-seasoned dip.

Good to know

Tips

To roast garlic at home: wrap a whole head in foil, drizzle with a little olive oil, and roast at 400°F (200°C) for 35–40 minutes until the cloves are soft and golden. Squeeze them out of their skins when cool.
Serve the dip with a variety of vehicles: cucumber slices, snap peas, cherry tomatoes, bell pepper strips, toasted baguette slices, and saltine or herb crackers.
For a warm dip, transfer it to a small baking dish and warm gently in a 325°F (165°C) oven for 10–12 minutes until the edges just begin to warm; don't overheat or the cream cheese will break.
Double or triple this recipe easily by scaling all ingredients proportionally. It's perfect for parties and holds well in a 9×6-inch (23×15 cm) shallow serving dish.

Make ahead

Make this dip up to 1 day ahead. Cover and refrigerate; flavors will meld and deepen. Serve straight from the fridge or let it come to room temperature for 30 minutes before serving for a lighter, creamier texture.

Storage & reheating

Room temperature: up to 2 hours (dairy-based, so don't leave long). Refrigerator: up to 4 days in an airtight container. Freezer: not recommended—the texture becomes grainy when thawed.

Substitutions

sour cream or Greek yogurt → Crème fraîche or mascarpone. Use the same amount. Crème fraîche adds tangy richness; mascarpone makes it luxuriously smooth but less tangy.
fresh dill, finely chopped → Fresh tarragon or chervil. Use 1 tablespoon. Both have a subtle elegance that pairs beautifully with roasted garlic.
roasted garlic cloves → Roasted garlic paste or jarred roasted garlic. Use 2–3 tablespoons (30 g). Quality varies widely by brand; start with less and add more to taste.
fresh flat-leaf parsley, finely chopped → Fresh basil or mint. Use the same amount. Basil lends a Mediterranean note; mint adds unexpected freshness.