Description

This Baked Garlic Bread Dip is a warm, cheesy, and garlicky appetizer perfect for parties or cozy nights in. Cream cheese, sour cream, and mayonnaise form a creamy base, loaded with mozzarella and Parmesan cheeses, fresh garlic, and herbs. Baked until bubbly and golden, it pairs perfectly with toasted baguette or sourdough slices for dipping.

Ingredients

For the Dip

1 ½ cups cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
3 garlic cloves, minced
1 tbsp fresh parsley, chopped (plus extra for garnish)
½ tsp dried oregano
¼ tsp black pepper

For Serving

1 baguette or sourdough bread, sliced
Olive oil for drizzling

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the dip.
Mix the Dip Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, chopped fresh parsley, dried oregano, and black pepper. Stir until the mixture is smooth and well blended.
Transfer to Baking Dish: Grease an oven-safe dish lightly, then spread the creamy mixture evenly into the dish.
Bake the Dip: Place the dish in the preheated oven and bake for 20-25 minutes until the dip is bubbly and golden on top.
Toast the Bread: While the dip is baking, drizzle olive oil on the bread slices and toast them in the oven or on a pan for 8-10 minutes, flipping halfway through to get them evenly golden and crisp.
Garnish and Serve: Once baked, remove the dip from the oven, garnish with extra chopped parsley, and serve immediately with the toasted bread slices, crackers, or fresh vegetables for dipping.

Notes

You can substitute mozzarella with a blend of cheeses like cheddar or Monterey Jack for a different flavor.
For extra spice, add a pinch of red pepper flakes into the dip mixture.
Use day-old bread for better toasting that holds up well to dipping.
Leftover dip can be refrigerated for up to 3 days and gently reheated before serving.