Ingredients
Scale
- 2 whole shallots (bottoms cut off)
- 2 heads garlic (tops cut off)
- 2 tbsp olive oil
- 1 (8 oz) block softened cream cheese
- 1 cup sour cream
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated parmesan cheese
- 1/2 cup fresh chopped parsley (reserve some for topping)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, cut off the tops of the garlic heads and the bottoms of the shallots.
- Place the heads of shallots and garlic on a sheet of foil, drizzle with olive oil, and season with a pinch of salt.
- Wrap the foil tightly around the shallots and garlic, and roast for 1 hour or until soft.
- Squeeze the roasted shallots and garlic out of their skins into a bowl and mash them into a paste.
- Add the cream cheese and sour cream to the bowl and mix well.
- Stir in 1/2 cup mozzarella, parmesan, parsley, salt, pepper, and red pepper flakes until combined.
- Transfer the dip to an 8 or 9-inch pie plate, spread evenly, and top with remaining mozzarella.
- Lower the oven to 350°F (175°C) and bake for 20-25 minutes or until golden brown and bubbly.
- Garnish with fresh parsley and red pepper flakes before serving with bagel chips, toasted bread, or pita chips.
Notes
Dip can be customized with different herbs or cheeses. Store leftover dip in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg