Garlic Dip is a creamy, ready-in-minutes appetizer made with cream cheese, mayonnaise, chopped chives, and sweet roasted garlic cloves. Smooth, spreadable, and packed with garlicky flavor, it’s perfect for crackers, veggies, or as a sandwich spread.
This roasted garlic dip balances the mellow sweetness of oven-roasted garlic with a touch of garlic powder for depth. Because the base is just cream cheese and mayonnaise, the texture is light, creamy, and easy to spread.
It’s excellent served as an appetizer with crackers and crudités, or used as a spread on sandwiches like a turkey avocado club or on slices of rustic sourdough or olive bread. The recipe is straightforward and flexible, so you can tweak seasonings to suit your taste.
How to make garlic dip:
Begin by taking an 8-ounce block-style cream cheese out of the refrigerator at least one hour before mixing so it reaches room temperature. Softened cream cheese blends smoothly with the mayo and yields a creamier dip.
While the cream cheese softens, roast the garlic. Slice the top off a whole head of garlic to expose the cloves, place it on a sheet of aluminum foil, drizzle with about 1 tablespoon of olive oil, wrap tightly, and roast at 425°F for 25–30 minutes. Allow the roasted head to cool slightly before handling.
In a medium bowl, combine the softened cream cheese with 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, and salt to taste. Use a hand mixer on low to combine, then increase to medium briefly to whip a little air in and make the dip light and fluffy.
Carefully unwrap the roasted garlic and squeeze the softened cloves from their skins. You can drop whole cloves into the mixture for noticeable bursts of roasted garlic, or finely chop them if you prefer smaller pieces. Add 1 tablespoon of chopped fresh chives and gently fold everything together.
Refrigerate the dip until serving — chilling helps the flavors marry and intensify. Serve cold with crackers, toasted bread, or fresh vegetables.
How long does garlic dip with mayo last?
Stored in a sealed container in the refrigerator, this garlic dip will keep for about 3 days. Always check for off odors or changes in texture before serving leftovers.
Do you have to use garlic powder in garlic dip?
Garlic powder isn’t required, but it helps boost the garlic flavor. Roasted garlic becomes milder and sweeter, so a little garlic powder adds depth and ensures the dip tastes garlicky even if you use just a single head of roasted garlic.
Can you use sour cream in place of the mayo?
Yes. Sour cream can replace mayonnaise for a tangier finish. If you substitute, taste and adjust the salt and garlic powder to balance the flavors.
Can you use jarred, minced garlic in place of roasted garlic?
You can use jarred minced garlic, but it will change the flavor profile. Jarred garlic often has a vinegar or preservation flavor and may thin the dip slightly due to added liquid. Roasted garlic gives a sweeter, more complex taste that’s the hallmark of this recipe.
Is garlic dip the same as garlic butter?
No. Garlic dip is a cream cheese–based spread served chilled as a dip or spread, while garlic butter is butter flavored with garlic and typically used warm or at room temperature on bread, steak, or vegetables.
Can you make garlic dip without cream cheese?
Yes. You can make a creamy roasted garlic dip using a sour cream base (or a combination of sour cream and yogurt) and multiple heads of roasted garlic with seasonings for a different texture and tang.
Other recipes with cream cheese you may enjoy:
- Roasted Garlic Cream Cheese Crostini
- Fresh Herb Mushroom Toast
- Honey Walnut Cream Cheese Spread
- Easy Ranch Dip
- Simple Herb and Garlic Cream Cheese
- Veggie Pizza
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Garlic Dip
How to Video
What You’ll Need
- 1 bulb of garlic
- 8 ounces block-style cream cheese, softened
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- 1 tablespoon chives, fresh, chopped
- salt, to taste
How to Make It
To Roast the Garlic:
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Preheat the oven to 425°F.
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Trim the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap tightly in aluminum foil, and place in an oven-safe pan.
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Roast 25–30 minutes. Let cool about 10 minutes before unwrapping, then set aside.
To Make the Dip:
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In a medium bowl, beat together the softened cream cheese, mayonnaise, garlic powder, and salt. Squeeze the roasted garlic cloves from the head and fold them and the chopped chives into the cream cheese mixture.
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Chill until ready to serve. Serve cold and refrigerate leftovers in a sealed container for up to 3 days.
Suggested Equipment
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Hand mixer (optional)
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Mixing bowls
Notes
- Nutrition and calorie details are approximate and depend on exact ingredients and serving sizes.
- If you prefer smaller bits of garlic in the dip, chop the roasted cloves before folding them in.
Nutrition
Meet Kim
Hi, I’m Kim Vargo. I enjoy making scratch-made dinners and familiar desserts with minimal fuss. My recipes focus on accessible ingredients and comforting flavors.
