Cheesy Garlic White Pizza Dip (Printable)
Creamy garlic and cheese dip with Italian herbs, baked until bubbly and golden. Perfect for sharing with crusty bread.
# What You'll 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
14 - 2 tbsp fresh parsley, chopped
15 - Crusty bread, baguette slices, or crackers
# How to Make It:
01 - Preheat the oven to 375°F.
02 - In a medium skillet over medium heat, sauté the minced garlic in 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 combination of ricotta and cream cheese creates the creamiest, most luxurious texture that somehow feels lighter than you expect
- Roasted garlic transforms from sharp to sweet, making this dip approachable even for people who usually avoid strong garlic flavors
02 -
- Room temperature ingredients blend together seamlessly while cold cream cheese creates frustrating lumps
- Watch the garlic like a hawk during sautéing because it can go from perfect to burnt in literally ten seconds
03 -
- Use a microplane to grate your Parmesan fresh from the wedge because pre-grated cheese has anti-caking agents that prevent smooth melting
- Mix everything by hand instead of using a mixer to avoid incorporating too much air