This roasted garlic and shallot cheese dip is made using sweet roasted garlic and shallots combined with 3 types of cheese. It is perfect to serve at parties with bread, crudités or crisps. Leftover dip can be used as an indulgent cheese sauce for pasta.
Roasted garlic and shallot cheese dip: ingredients
- Garlic
- Echalion shallots
- Cream cheese
- Mozzarella
- Cheddar
- Mayonnaise
- Vegetarian Italian hard cheese
To roast the garlic you will need to slice the tops of the garlic bulbs and drizzle them in olive oil. Ensure the oil goes inside the garlic bulb. You can either use 2 smaller garlic bulbs or one large one. If you use smaller bulbs they may need a little less time in the oven. If the bulbs are small, check your garlic to ensure it’s not burning after 45 minutes.
I used echalion shallots. These are relatively large and sweet shallots. If you can only find smaller ones then you can use one or two extras. I chose to peel my shallots as this allows the outside layer to caramelise and impart extra flavour to the oil which can be added to the dip. If, however, you are worried about the shallots burning then roast the shallots in the skin and squeeze out their flesh. This, however, may take a little extra time.
With the mozzarella it is best to use a block of low-moisture mozzarella, often labelled as pizza mozzarella. Mozzarella balls, however, tend to be cheaper. If you want to use these squeeze out as much water from it as possible.
I used vegetarian Italian hard cheese as normal Parmesan is not vegetarian. If you do not follow a vegetarian diet feel free to use Parmesan or Pecorino.
How to make roasted garlic dip
Firstly you will need to roast your garlic and shallots. To do this you will drizzle your peeled and halved shallots and garlic bulbs with the tops sliced off in olive oil. Wrap them in foil and roast for 55-65 minutes. After this they will be sweet and delicious. You will need to squeeze the flesh from the garlic. The best way to do this is to squeeze from the bottom of the bulbs.
You will then need to pulverise the shallots and garlic with a sharp knife until you form a rough paste. You can then combine these in a bowl with the remaining ingredients, excluding the vegetarian Italian hard cheese and a handful of mozzarella and Cheddar. Pour this mix into a small oven proof dish. Sprinkle with the leftover mozzarella and Cheddar and the vegetarian Italian hard cheese.
Bake for 20 minutes until the top is golden. If it hasn’t turned golden then switch the oven to grill until it turns your desired colour.
What to eat garlic dip with
There are lots of ways to enjoy this garlic dip:
Bread: this dip tastes delicious with all kinds of bread. I recommend some toasted flat bread or slices of sour dough.
Vegetables: why not serve this cheesy garlic dip with a few slices of pepper, carrot or celery.
Pasta: this dip is great to serve at parties. If there’s any leftover, you can stir this through with some spaghetti and a splash of pasta water until creamy.
Crisps: serve this dip with a selection of tortilla chips or crisps. I recommend using plain salted crisps as the dip already packs so much flavour.
Roasted garlic and shallot cheese dip: similar recipes
If you liked this recipe why not try more cheesy vegetarian recipes:
- Cheese and potato bake
- Spicy vodka rigatoni bake
- One-pot creamy spinach and eggs
- Kimchi and mozzarella Korean dumplings
Roasted Garlic and Shallot Cheese Dip
Creamy baked cheese dip with roasted garlic and shallots. An amazing party dip or spread to wow your guests.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 25 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Party Food
Cuisine American
Servings 6
Calories 292 kcal
Ingredients
- 1 large bulb of garlic or 2 small
- 3 echalion shallots
- 225g/8oz cream cheese full fat
- 125g/4½oz low-moisture mozzarella grated
- 100g/3½oz Cheddar grated
- 50g/1¾oz mayonnaise full fat
- 15g/½oz grated vegetarian Italian hard cheese or Parmesan if you are not vegetarian
Garnishes (optional)
- 2 tbsp honey
- 1 tsp chilli flakes
- 2 tsp finely chopped chives
Instructions
Preheat the oven to 200℃/180℃ fan (390℉/355℉).
Slice of the top of the garlic bulbs, around ½cm from the top. Peel and halve the shallots lengthways.
Place the garlic and shallots on a large piece of aluminium foil.
Drizzle generously in olive oil and toss the shallots to coat. Ensure the top of the garlic bulb(s) are covered in oil.
Wrap up in the foil and roast for 55-65 minutes. Check near the end to ensure there is no burning.
Once cooked set aside until cool enough to handle.
Meanwhile, combine the cream cheese, Cheddar, mozzarella and mayonnaise in a large bowl. Set aside a handful of grated Cheddar and mozzarella for topping.
Once cooled, squeeze the garlic flesh out of the bulbs. Place on a chopping board with the shallots.
Pulverise into a rough paste using a large knife. Add to the cream cheese mixture. Add in any leftover olive oil, it will be full of flavour. Stir to combine.
Place the mixture into a small, ovenproof dish.
Top with the grated vegetarian Italian hard cheese and the Cheddar and mozzarella you set aside earlier.
Bake for 20 minutes until golden brown. If it hasn't turned golden brown switch the oven to grill until it's golden and bubbling on top.
(Optional) Garnish with the honey, chilli flakes and/or chives.
Leave to cool slightly for 5 minutes before serving with bread, vegetables or crisps!
Keyword baked cheese dip, Cheese, cream cheese, Garlic, Roasted garlic, Shallots
