Spanish Jamón and Roasted Garlic Confit Dip

Name: Spanish Jamón and Roasted Garlic Confit Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 3 bulbs whole garlic bulbs (about 3 medium bulbs with cloves intact), papery skin loosened but bulbs left whole, stem end trimmed slightly; ¼ cup (60 ml) extra-virgin olive oil; ½ cup (120 ml) water; 3 oz (85 g) jamón ibérico, thinly sliced, then finely minced or chopped; ¾ cup (180 g) mascarpone cheese, at room temperature; 4 oz (115 g) cream cheese, at room temperature, softened; ⅓ cup (50 g) pine nuts, toasted until golden and fragrant; 1½ tbsp (22 ml) dry amontillado sherry or dry sherry; to taste sea salt; to taste freshly cracked black pepper; ¼ tsp (½ g) smoked paprika (pimentón) (optional); 2 sprigs fresh thyme sprigs, for garnish (optional)

From the MyKitchenBank Kitchen

A luxurious Spanish-inspired dip combining jamón ibérico's salty richness with sweet, tender roasted garlic cloves and creamy mascarpone, finished with toasted pine nuts and a whisper of sherry. Made with an Instant Pot to perfectly soften the garlic while preserving its gentle flavor, this dip pairs beautifully with crusty bread, crudités, or toast points.

Prep: 10 min
Cook: 25 min
Wait: 15 min
Total: 50 min
Makes: About 1¾ cups (420 ml)

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Ingredients

8 servings

3 bulbs whole garlic bulbs (about 3 medium bulbs with cloves intact), papery skin loosened but bulbs left whole, stem end trimmed slightly
¼ cup (60 ml) extra-virgin olive oil
½ cup (120 ml) water
3 oz (85 g) jamón ibérico, thinly sliced, then finely minced or chopped
¾ cup (180 g) mascarpone cheese, at room temperature
4 oz (115 g) cream cheese, at room temperature, softened
⅓ cup (50 g) pine nuts, toasted until golden and fragrant
1½ tbsp (22 ml) dry amontillado sherry or dry sherry
to taste sea salt
to taste freshly cracked black pepper
¼ tsp (0.5 g) smoked paprika (pimentón) (optional)
2 sprigs fresh thyme sprigs, for garnish (optional)

Equipment (8)

Instant Pot (6-quart or larger)
Small sharp knife
Aluminum foil
Small skillet (8-inch)
Cutting board
Food processor
Serving bowl or ramekin
Spoon

Steps

Before you start

Trim the loose papery skin from garlic bulbs, leaving bulbs intact
Measure out ingredients so they're ready when the Instant Pot depressurizes
Have a trivet or steamer basket ready inside your Instant Pot

1
Prepare Garlic for Instant Pot
- Pat the garlic bulbs dry with a paper towel.
- Drizzle the trimmed garlic bulbs lightly with about 2 tablespoons (30 ml) of the olive oil, coating all sides.
- Season with a pinch of sea salt.
- Wrap each bulb loosely in a small piece of aluminum foil, leaving the top slightly open so steam can circulate.
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Ready when: Garlic bulbs lightly coated and wrapped
Tip: Leaving foil slightly open prevents the garlic from steaming and becoming mushy—you want tender but not falling apart.
2
Cook Garlic Under Pressure
- Add water and the remaining 2 tablespoons (30 ml) olive oil to your Instant Pot.
- Insert the trivet.
- Arrange the wrapped garlic bulbs on the trivet, stacking gently if needed.
- Close the lid and set to high pressure for 20 minutes.
- When done, allow pressure to release naturally for 10 minutes, then perform a quick release of any remaining steam.
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Ready when: Instant Pot beeps; steam vents safely
Tip: Natural pressure release for 10 minutes keeps the garlic from becoming too soft. Quick release the rest to finish on time.
3
Unwrap and Cool Garlic
- Carefully remove the foil-wrapped garlic bulbs using tongs and place on a plate.
- Let cool for 2–3 minutes until you can handle them comfortably.
- Once cool enough to touch, gently squeeze each bulb at the base; the roasted cloves will slip out into a small bowl.
- Discard the papery skin and any remaining bulb pieces.
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Ready when: Cloves slip easily from bulb; no resistance
Tip: If cloves resist, return them to the pot for another minute of residual heat. Overcooked garlic will fall apart in the squeeze; you want tender cloves that hold shape.
4
Toast Pine Nuts
- While the garlic cools, heat a small dry skillet over medium heat.
- Add the pine nuts and toast for 2–3 minutes, stirring frequently, until golden brown and fragrant.
- Pour immediately onto a plate to stop cooking.
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Ready when: Pine nuts are light golden and smell toasty
Tip: Pine nuts burn quickly. Watch constantly and remove from heat the moment they turn golden—they'll continue to darken slightly as they cool.
5
Prep the Jamón
- On a cutting board, finely mince the jamón ibérico slices into small, uniform pieces about the size of peas.
- You should have roughly 3 ounces (85 g) of finely chopped ham.
- Set aside.
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Ready when: Jamón is finely minced into uniform pieces
Tip: Jamón is delicate; use a very sharp knife and a gentle sawing motion rather than aggressive chopping to preserve its tender texture.
6
Combine Cheese Base
- In a food processor, combine the mascarpone and cream cheese.
- Pulse 3–4 times until just blended and smooth; do not overmix.
- Transfer the cheese mixture to a medium bowl.
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Ready when: Cheeses are fully blended and creamy
Tip: Short pulses in the food processor prevent the mascarpone from becoming grainy or separated. Avoid over-processing.
7
Fold in Garlic and Jamón
- Using a spatula or wooden spoon, gently fold the cooled roasted garlic cloves into the cheese mixture.
- Fold in the minced jamón and the sherry, stirring until evenly distributed throughout.
- Taste and season with sea salt, cracked pepper, and smoked paprika if using.
- The dip should be creamy, flecked with soft garlic cloves and jamón pieces.
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Ready when: Mixture is uniformly combined, no streaks of cheese
Tip: Fold gently to keep garlic cloves intact and to prevent the cheese from becoming overworked. The texture should be luxuriously creamy, not whipped.
8
Transfer and Garnish
- Spoon the dip into a serving bowl or ramekin.
- Top with the toasted pine nuts, cracking them slightly if you prefer smaller pieces.
- Drizzle very lightly with a touch of extra-virgin olive oil and scatter fresh thyme sprigs over the top if desired.
- Serve immediately or cover and refrigerate until serving time.
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Ready when: Dip is beautifully garnished and ready to serve
Tip: Toast the pine nuts fresh just before serving for maximum crunch and flavor. If you must prepare ahead, add them just before guests arrive.

Good to know

Tips

For a more pronounced sherry flavor, warm the sherry gently before folding it in—this releases its aromatic compounds. You can also reduce it in a small pan for 1 minute to concentrate the flavor.
Room-temperature cheeses blend smoothly. If your mascarpone and cream cheese are cold, remove them from the refrigerator 30 minutes before you start.
Serve with warm crusty bread, grilled bread rounds, or crispy toast points. It also pairs beautifully with roasted vegetables, such as red peppers or fennel, or alongside marcona almonds and quince paste for a Spanish-inspired charcuterie board.
For extra depth, add a tiny pinch of ground cumin (⅛ teaspoon) or a few threads of saffron steeped in the sherry to the cheese mixture. Both are classic Spanish accents.

Make ahead

Prepare the dip through Step 7 (up to the garnish) up to 24 hours ahead. Cover and refrigerate. Toast the pine nuts and garnish no more than 30 minutes before serving to maintain crunch and prevent the thyme from wilting.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. The dip is best served chilled or at room temperature. To reheat, gently warm in a small saucepan over low heat, stirring occasionally, or microwave in 30-second intervals until warmed through. Freeze for up to 2 months (without garnish); thaw overnight in the refrigerator and re-toast fresh pine nuts before serving.

Substitutions

jamón ibérico → Jamón serrano or high-quality prosciutto. Jamón serrano is less intense and more widely available; prosciutto offers a similar silky texture but milder flavor. Use the same weight.
mascarpone cheese, at room temperature → Heavy cream (whipped) mixed with a touch of Greek yogurt. Whip 0.5 cup heavy cream to soft peaks, fold in 0.25 cup Greek yogurt and 1 tbsp mascarpone for richness. The result is slightly lighter but equally creamy.
dry amontillado sherry or dry sherry → Dry white wine or apple cider vinegar. Use the same volume. Sherry brings nutty depth, but white wine offers brightness and apple cider vinegar a subtle tang.
pine nuts → Toasted slivered almonds or roasted marcona almonds. Marcona almonds are buttery and Spanish; slivered almonds provide crunch. Use the same volume and toast briefly.