Roasting garlic changes it from something that is sharp and pungent into something that is soft, creamy, mellow and all sorts of good; the perfect flavour for a hot melted cheese dip! This recipe starts out by slowly roasting a few heads of garlic in the oven. (My theory is that if you are going to take the time to roast a head of garlic, you might as well roast a bunch of them!) Roasting garlic is as simple as cutting a bit of the top of the garlic off, drizzling on some oil, wrapping in foil and throwing it into the oven to roast. Once the garlic is roasted it’s squeezed out of the skins and mixed into the dip. This dip uses my favorite hot cheese dip recipe including cream cheese, mozzarella, mayonnaise and sour cream. For this dip I like to add asiago cheese as it pairs well with the roasted garlic. I also like to add a hint of rosemary along with some powdered garlic for an additional layer of garlic flavour. This roasted garlic asiago dip is amazing with everything simply mixed up but it gets even better when it’s baked until the cheese has melted and gotten all nice and ooey, gooey and good! This dip, along with crackers or crostini, makes the perfect appetizer for any occasion!
Roasted Garlic Asiago Dip
A hot melted cheese dip with 3 kinds of cheese, including asiago, along with 5 heads of mellow roasted garlic!
ingredients
- 1-5 heads garlic, top 1/8 inch removed *
- 1 tablespoon oil
- 4 ounces cream cheese, room temperature
- 1 cup mozzarella cheese, shredded
- 1/4 cup asiago cheese, shredded or grated
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon rosemary, chopped (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon pepper
For the roasted garlic:
For the dip:
directions
- Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil and roast in a preheated 350F/180C oven until lightly golden brown and super tender, about 60-90 minutes.
- Mix everything, place in a baking dish and bake in a preheated 350F/180C oven until the sides are bubbling and the top is lightly golden brown, about 20 minutes.
For the roasted garlic:
For the dip:
Option: Skip baking! This cheese is great at room temperature, just mix all of the dip ingredients and enjoy!
Option: Replace the rosemary with thyme.
Option: Replace the asiago with parmesan cheese, pecorino, etc.
Slow Cooker: Roast the garlic as directed. Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
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This recipe is over the top excellent!! I have never roasted whole garlic bulbs, but now I gonna start!!! I used 2 large bulbs for this recipe. Along with homemade crostini, it is restaurant worthy. Thank you Kevin !!!!
Tried this with sautéed mushrooms for a New Year’s Eve party, everyone loved it. Used the left over dip in a frittata and wow, that was amazing. Thank you for the recipe.