Cheesy Garlic White Pizza Dip (Print Version)
Creamy blend of cheeses, roasted garlic, and Italian herbs baked until golden and bubbly.
# What You Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup sour cream
→ Aromatics & Flavorings
06 - 4 cloves garlic, minced
07 - 2 tbsp fresh basil, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp salt
12 - 1 tbsp olive oil
→ Toppings & Serve With
13 - 1/2 cup shredded mozzarella cheese, for topping
14 - 2 tbsp fresh parsley, chopped
15 - Crusty bread, baguette slices, or crackers, for serving
# Preparation Steps:
01 - Preheat the oven to 375°F.
02 - In a medium skillet over medium heat, sauté the minced garlic in 1 tbsp olive oil for 1–2 minutes until fragrant; do not brown.
03 - In a large mixing bowl, combine the softened cream cheese, ricotta, 1 cup mozzarella, Parmesan, sour cream, sautéed garlic, basil, oregano, red pepper flakes, black pepper, and salt. Mix well until smooth and fully combined.
04 - Spread the mixture evenly into a greased medium baking dish (about 1–1.5 quarts).
05 - Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
06 - Bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese is golden brown.
07 - Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley before serving.
08 - Serve warm with crusty bread, baguette slices, or crackers.
# Expert Advice:
01 -
- The roasted garlic becomes sweet and mellow, not sharp, so even garlic skeptics dive in
- It comes together in ten minutes flat but tastes like something from an Italian restaurant
02 -
- Overbaking causes the cheese to separate and get oily—pull it the moment you see golden brown spots
- Room temperature ingredients prevent the grainy texture that happens when cold cream cheese meets hot cheese
03 -
- Use a light-colored baking dish so you can easily see when the bottom edges start bubling
- Let your cream cheese sit on the counter for at least an hour before starting—those stubborn lumps arent worth rushing