What is a Baked Garlic Bread Dip?

A Baked Garlic Bread Dip is a warm, savory appetizer featuring a creamy, often cheesy, garlic-infused mixture designed to be scooped with pieces of baked garlic bread. It typically combines ingredients like cream cheese, mayonnaise, cheeses (mozzarella, parmesan), fresh garlic, and herbs, baked until bubbly and golden.

What do you serve with Baked Garlic Bread Dip?

The primary accompaniment is slices of crusty baked garlic bread. Other excellent options include crostini, baguette slices, pita chips, crackers, or even fresh vegetable sticks like carrots and celery for a lighter dipper.

How do you make a basic Baked Garlic Bread Dip?

A basic recipe involves combining softened cream cheese, minced fresh garlic, mayonnaise, shredded cheeses (e.g., mozzarella, parmesan), and seasonings. This mixture is spread into an oven-safe dish and baked at around 375°F (190°C) until hot, bubbly, and lightly browned on top, usually 20-25 minutes.

Can Baked Garlic Bread Dip be made ahead of time?

Yes, the dip mixture can be prepared up to 1-2 days in advance. Mix all ingredients, cover tightly, and refrigerate. When ready to serve, transfer to a baking dish and bake as directed. This pre-preparation is ideal for entertaining.

How long does Baked Garlic Bread Dip last in the fridge?

When stored properly in an airtight container in the refrigerator, Baked Garlic Bread Dip typically remains fresh for 3-4 days. For best results, reheat gently in the oven or microwave until warmed through before serving.

Can you freeze Baked Garlic Bread Dip?

Freezing is generally not recommended for most baked garlic bread dips, especially those heavily reliant on cream cheese or mayonnaise. The texture can become grainy or separate upon thawing, compromising the dip's creamy consistency. It's best enjoyed fresh or refrigerated.

Baked Garlic Bread Dip: The Ultimate Cheesy Party Appetizer 2025

Name: Baked Garlic Bread Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 cup sour cream; 1/2 cup mayonnaise; 4 cloves garlic, minced; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/4 teaspoon salt, or to taste; 1/4 cup chopped fresh parsley, plus more for garnish; 1 (14-ounce) can artichoke hearts, drained and chopped (optional, for a spin on spinach artichoke dip)

Baked Garlic Bread Dip

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There is nothing quite like the aroma of garlic and melted cheese wafting from the oven to signal that a good time is about to be had. This Baked Garlic Bread Dip has become my non-negotiable party staple, the one dish that disappears faster than I can refill the chip bowl. It all started during a chaotic game day gathering at my house, where I needed a last-minute appetizer that could feed a crowd without any fuss. I threw together the most comforting ingredients I had—cream cheese, mozzarella, and a generous amount of garlic—and the result was a bubbling, golden-brown dip that received a standing ovation. It is the ultimate cheesy party appetizer, combining the beloved flavors of garlic bread in a scoopable, shareable form. Whether you are hosting a big game watch, a holiday party, or just a casual Friday night, this garlic bread dip recipe is your secret weapon for a happy, satisfied crowd.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6-8 servings 1x
Category: Appetizer
Method: Baked
Cuisine: American

Ingredients

Scale

8 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
4 cloves garlic, minced
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
1/4 cup chopped fresh parsley, plus more for garnish
1 (14-ounce) can artichoke hearts, drained and chopped (optional, for a spin on spinach artichoke dip)

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Instructions

Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Take your softened cream cheese and place it in a large mixing bowl. Using a hand mixer or a sturdy spatula, beat the cream cheese until it is smooth and creamy. This initial step is crucial for preventing any lumps in your final dip.
Combine the Base: To the smooth cream cheese, add the sour cream, mayonnaise, minced garlic, 1 cup of the shredded mozzarella, Parmesan cheese, Italian seasoning, onion powder, black pepper, and salt. Mix everything together until it is fully combined and uniform. If you are adding artichoke hearts or other mix-ins like chopped spinach, fold them in at this stage.
Transfer and Top: Spoon the dip mixture into a 9-inch oven-safe baking dish or a cast-iron skillet. Use a spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. This extra cheese will create that beautiful, golden-brown, bubbly crust we all love.
Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the top is golden brown. If you want more browning on top, you can switch the oven to broil for the last 1-2 minutes, but watch it closely to prevent burning.
Garnish and Serve: Carefully remove the dip from the oven. It will be extremely hot. Let it rest for about 5 minutes before garnishing with fresh chopped parsley. This rest time allows the dip to set slightly, making it the perfect scoopable temperature for serving.

Notes

Smart Substitutions: For a lighter version, use low-fat or Neufchâtel cream cheese and light sour cream. Vegan? Swap in your favorite plant-based cream cheese, sour cream, and shredded cheeses. Not a mayo fan? You can use an additional 1/2 cup of sour cream in its place. For a spicy kick, add a 1/4 teaspoon of crushed red pepper flakes. Common Mistakes to Avoid: Using Cold Cream Cheese: This is the number one cause of a lumpy dip. Make sure your cream cheese is truly softened at room temperature for at least 30-60 minutes before you begin. Overbaking: The goal is a hot, bubbly dip with a golden top, not a dry, browned one. Keep a close eye on it during the last five minutes of baking. Skipping the Rest Time: Serving the dip straight from the oven is a recipe for burned mouths. It is also extremely liquid. Letting it sit for 5 minutes allows it to thicken up to the perfect dipping consistency. Using Pre-Shredded Cheese with Anti-Caking Agents: While convenient, bagged shredded cheese is coated to prevent clumping, which can make your dip less smooth. For the ultimate creamy texture, shred your own mozzarella from a block. Storing Tips: Refrigeration: Allow the dip to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheating: Reheat individual portions in the microwave in 30-second intervals, stirring in between. For a larger amount, reheat it in a 350°F oven for 10-15 minutes, or until warmed through. You may need to add a small splash of milk if it has thickened up too much. Freezing: I do not recommend freezing this dip. The dairy-based sauce can separate and become grainy upon thawing, resulting in a less desirable texture.

Nutrition

Serving Size: 1/4 cup
Calories: 180
Sugar: 2g
Sodium: 250mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 6g
Cholesterol: 35mg

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