Ingredients
- 5 small heads garlic
- 2 tbsp olive oil
- 1 block (8oz) cream cheese, softened
- 1 cup plain greek yogurt
- 1/4 cup mayo
- 1 1/4 cup shredded mozzarella cheese
- 1 1/4 cup parmesan cheese
- 1/4 cup parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
Serve with garlic bread dippers, crostini, toasted baquette or chips.
Instructions
- Preheat oven to 425F. Slice tops of heads off garlic and discard head, you want just the cloves to be showing. Drizzle with olive oil, wrap in foil, and bake for 45 minutes or until garlic is soft. Let cool at least 15 minutes before handling. Reduce oven heat to 350F.
- In a large bowl, beat together softened cream cheese, greek yogurt, and mayo. Add in roasted garlic by squeezing each head and mixing in well.
- Stir in 1 cup mozzarella cheese, 1 cup parmesan cheese, parsley, garlic powder, and salt. Stir until well combined.
- Pour into small baking dish (8×8 would work) and top with remaining cheese and a little more parsley.
- Bake for 20 minutes at 350F, then broil for 3-4 minutes until golden brown. Keep an eye on the dip to prevent burning. Let cool 10 minutes before serving.
Nutrition Information
- Serving Size: 12 -1/4 cup servings
Category: appetizer, dip, holiday, snackMethod: ovenCuisine: AmericanDiet: Gluten Free
