Ingredients
For the Roasted Garlic & Shallots:
- 2 whole shallots (bottoms cut off)
- 2 heads of garlic (tops cut off)
- 2 tablespoons olive oil
For the Dip:
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- ½ cup fresh parsley, chopped (reserve some for topping)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
1. Roast the Garlic & Shallots:
- Preheat oven to 375°F (190°C).
- Place garlic heads and shallots on a sheet of foil, drizzle with olive oil, and sprinkle with salt.
- Wrap tightly and roast for 1 hour until soft and fragrant.
2. Prepare the Dip Mixture:
- Squeeze roasted garlic and shallots out of their skins and mash into a paste.
- In a mixing bowl, combine garlic-shallot paste, cream cheese, and sour cream until smooth.
- Stir in ½ cup mozzarella, Parmesan, parsley, salt, black pepper, and red pepper flakes.
3. Assemble & Bake:
- Spread mixture evenly in an 8- or 9-inch pie plate.
- Top with remaining 1 cup mozzarella.
- Reduce oven to 350°F (175°C) and bake for 20-25 minutes, until golden brown and bubbly.
4. Serve & Enjoy:
- Garnish with extra parsley and red pepper flakes.
- Serve warm with bagel chips, toasted bread, or pita chips.
Notes
- Extra Cheesy: Add shredded Gruyère or fontina for extra meltiness.
- Spicy Kick: Increase red pepper flakes or add a dash of hot sauce.
- Crunchy Topping: Sprinkle with toasted breadcrumbs before baking.
- Dairy-Free Alternative: Use dairy-free cheese and cream cheese substitutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Sauces & Dips
- Method: Baking, Roasting
- Cuisine: Comfort Food, Party Appetizer
- Diet: Vegetarian
