Cream Cheese Garlic Dip Recipe

cream cheese garlic dip in white bowl with two toasted crostinis and pea pods in bowl beside bottle of zero acre cultured oil with fresh herbs surrounding.

5 from 2 votes

This Cream Cheese Garlic Dip is the perfect combination of creamy and flavorful. The rich cheese combined with roasted garlic is so wonderful as a dip, spread, or condiment

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, dips

Cuisine: American, Italian

Servings:

Calories: 161kcal

Author: Courtney Paige

Equipment

small oven safe baking dish
Food Processor
Rubber Spatula
Knife
Cutting Board
Measuring cups and spoons
Handheld juicer

Ingredients

For the Roasted Garlic

2 fresh garlic bulbs
1 tbsp cultured oil Zero Acres
1 tsp salt

For the Dip

8 oz cream cheese room temperature
½ tsp each salt and pepper
pinch red pepper flakes
1 tbsp green goddess seasoning
½ lemon juiced
1 handful fresh parsley 4-5 stalks
1 tbsp hot honey optional
¼ cup + 1 tbsp cultured oil, divided Zero Acres

For Serving:

1 small baguette
pea pods
crackers

Instructions

Preheat the oven to 400°F. Cut the top ½ inch or so of each garlic bulb off so the cloves are exposed (no need to peel). Place the two full bulbs of garlic on a small oven safe baking dish and drizzle with 1 tablespoon of Cultured Oil. Sprinkle with 1 teaspoon of salt.
Bake for 25-30 minutes or until the garlic is golden brown and sizzling. Allow it to cool before handling.
In a food processor, combine fresh parsley, cream cheese, ¼ cup cultured oil, lemon juice, all seasonings (salt + pepper, green goddess seasoning, red pepper flakes) and roasted garlic gloves. See recipe notes below for removing garlic from its skin.
Then, blend on high until the cream cheese block is fully blended and mixture is smooth throughout.
Remove the roasted garlic cream cheese dip from the food processor with a rubber spatula and place into a serving dish. Garnish with the remaining 1 tablespoon of cultured oil, fresh baked crostinis, and other seasonal dipping veggies of choice. Enjoy!

Notes

To remove the roasted garlic from the skin after roasting, use a knife or small spoon to lift the skin away from the edges of each glove. Then, pick up the bulb and squeeze if from the bottom up and the roasted gloves should slide right out. A similar action to squeezing tooth paste from the tube, bottom up style.

If you’re making homemade crostinis for the dip, leave the oven on after roasting the garlic, cut French bread into ½” thick pieces, drizzle with Cultured Oil and dill seasoning (of whatever you have on hand). Bake for 14 minutes, flipping halfway through.

Nutrition