Roasted Garlic and White Cheddar Dip
A creamy, savory dip featuring sweet roasted garlic and sharp white cheddar cheese, baked until bubbly and golden. Perfect for parties, game day, or casual entertaining with crusty bread, crackers, or vegetable crudités.
Steps
Before you start
- Roast garlic ahead if not already done (see tip below for 30-minute method)
- Preheat oven to 375°F (190°C)
- Shred the white cheddar fresh rather than using pre-shredded for better melting
Mix base ingredients
- In a medium bowl, combine the softened cream cheese, sour cream, and butter.
- Using a fork, mash and blend until smooth and creamy, about 1 minute.
- The mixture should have no lumps.
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Ready when: Mixture is smooth and creamy with no visible lumps
Tip: Cream cheese must be at room temperature or it will be lumpy; take it out 45 minutes ahead if needed
Fold in roasted garlic
- Mash the roasted garlic cloves with the fork until broken into small pieces but not completely smooth.
- Fold the garlic into the cream cheese mixture until evenly distributed.
- Some small pieces of garlic should be visible throughout.
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Ready when: Garlic is distributed throughout with visible small pieces
Tip: Don't overmix; you want textural garlic pieces rather than a uniform paste
Add cheeses and seasonings
- Stir in 1.5 cups (170 g) of the white cheddar, all the Parmesan, kosher salt, black pepper, and cayenne pepper if using.
- Mix gently but thoroughly until combined.
- The mixture should be thick and creamy.
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Ready when: Cheeses and seasonings are evenly incorporated, mixture is uniform in color
Tip: Reserve 0.5 cup cheddar for the topping to ensure a golden, melted top
Transfer to baking dish
- Spoon the dip mixture into an 8-inch (20 cm) round baking dish or similar 2-cup capacity vessel.
- Smooth the top with a spatula into an even layer.
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Ready when: Dip is in the baking dish with an even top surface
Top with cheese and herbs
- Sprinkle the reserved 0.5 cup (57 g) of white cheddar evenly over the top.
- If using fresh thyme, scatter it over the top as garnish.
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Ready when: Cheese topping covers the surface
Bake until bubblyOven 375°F / 190°C
- Bake at 375°F (190°C) for 20–25 minutes until the dip is hot throughout and the cheese on top is melted and beginning to brown at the edges.
- The edges will bubble slightly.
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Ready when: Cheese on top is fully melted with light golden-brown spots; mixture bubbles at the edges
Tip: Set a timer so you don't overbake; the dip can dry out if baked too long
Cool and serve
- Remove from the oven and let rest for 5 minutes.
- The dip will set slightly and be easier to scoop.
- Transfer to a serving dish if desired, or serve directly from the baking dish.
- Serve warm with crusty bread, crackers, or vegetable crudités.
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Ready when: Dip has cooled enough to hold together when scooped but is still warm
Tip: If serving later, the dip can be reheated at 325°F (163°C) for 10–15 minutes, covered with foil
Good to know
Tips
- Roast garlic ahead: cut the top off a whole bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (204°C) for 30 minutes until the cloves are golden and soft. You can roast a few bulbs at once and refrigerate them for up to 1 week.
- Use freshly shredded cheese rather than pre-shredded from a bag; the anti-caking agents in pre-shredded cheese prevent smooth melting and may cause graininess.
- For a smokier dip, add 0.125 teaspoon (0.2 g) of smoked paprika to the base mixture.
- This dip pairs beautifully with toasted baguette slices, water crackers, celery sticks, bell pepper strips, or endive leaves.
Make ahead
The dip can be assembled in the baking dish up to 1 day ahead, covered and refrigerated. Bake directly from the refrigerator, adding 5–8 minutes to the baking time.
Storage & reheating
Room temperature: up to 2 hours in an insulated serving dish. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or dish. Reheat from frozen at 325°F (163°C) for 25–30 minutes, covered, until hot throughout.
Substitutions
- white cheddar cheese, sharp or extra-sharp → Gruyère or Emmental cheese. Provides a nuttier, more complex flavor. Use the same amount.
- sour cream → Greek yogurt (plain, 0% fat). Lightens the dip slightly while maintaining creaminess. Use the same amount.
- roasted garlic cloves, peeled → Roasted garlic puree or jarred roasted garlic, or 3 cloves fresh garlic, minced and cooked in butter until soft. Jarred roasted garlic is convenient; fresh garlic will be sharper and less sweet.
- grated Parmesan cheese → Pecorino Romano. More assertive and salty. Start with 0.25 cup (25 g) to avoid overpowering the dip.
