Tasty Roasted Garlic Dip

25 minutes
6 servings

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Tasty Roasted Garlic Dip lasted exactly 11 minutes the first time I served it…

A wooden tray of vegetables and dip, with Garlic and Tasty

If you like garlic, you will adore Tasty Roasted Garlic Dip. Because the garlic is roasted for a short 15 minutes in the oven, the mellow and sweet end result works extraordinarily well with the addition of just a few simple ingredients. This dip is faster and easier to assemble than running to the grocery for a packaged dip. It’s a heck of a lot tastier, too.

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Tasty Roasted Garlic Dip is 6 ingredients that when blended, are magic to the palette. The first time I served Tasty Roasted Garlic Dip, I served it with some bright fresh raw vegetables I’d picked up at our farmer’s market. This dip lasted exactly 11 minutes. It was the fastest I have ever witnessed adult partygoers eat an entire platter of vegetables….

Tasty Roasted Garlic Dip works well with everything from vegetable crudites to a thick sliced rippled potato chip.

tasty roasted garlic dip not entirely average keto

Six ingredients that come together in minimal time to create a cool and creamy, garlicky dip that’s perfect for all your summer get-togethers. Y’all know I’m a lover of easy party dips, whether I am taking them to somebody’s house or stashing in the fridge for myself.

I whipped up a batch up for this photo shoot. Afterwards, my mom and I uncorked a perfectly chilled bottle of Rose and enjoyed this with all sorts of delicious vegetables. I was disappointed that I’d forgotten to include fresh asparagus stalks in the photos because they were soooo good with Tasty Roasted Garlic Dip.

My favorite though, wide slices of sweet baby red pepper, dunked but with sort of a hearty ‘scoop’ of dip on the end. All I can say is, hide your spoons because this stuff isn’t just good on raw vegetables.

tasty roasted garlic dip not entirely average keto

Three simple tips for this dish…first, use a sour cream that you like to eat all on its own. Not a silly tip, because I went down that road and used a larger container, non-name brand sour cream once and the results were nothing like when I used my favorite.

Next, the longer you roast the garlic, the softer it gets. I prefer 15 minutes and no more because I like my garlic to be kind of chunky and lumpy after I lightly crush it with my mortar and pestle. It’s awesome to dig in with a broccoli floret and come up with a knob of sweet garlic.

Lastly, if you can stand the wait, refrigerate, refrigerate, refrigerate. Refrigerate this dip for at least an hour and as many as four. You need to allow the flavors to get happy and acquainted with one another. You’ll thank me, and hey, your wine needs ample time to chill anyway….

A bowl of dip, with Garlic

Tasty Roasted Garlic Dip

Jenny DeRemer
Tasty Roasted Garlic Dip is 6 ingredients that when blended, are magic to the palette, and will not last long when served to your overjoyed guests.
5 from 1 vote
Servings: 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 96 kcal


  • 6 to 8 cloves unpeeled garlic, the biggest cloves work best
  • 1 tablespoon good quality olive oil
  • 8 ounces sour cream
  • ½ to 3/4 cup mayonnaise begin with 1/2 cup and add to taste
  • 2 tablespoons assortment of chopped fresh herbs such as chives, tarragon, basil and parsley
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly cracked black pepper to taste
  • assorted fresh vegetables or chips for dipping


For the Roasted Garlic

  • Preheat your oven to 400 degrees.
  • Using an 8 to 10 inch double thickness square of aluminum foil, place the unpeeled, intact cloves in the center and add the olive oil. Bring foil up around the bulbs and fold edges to seal.
  • Roast the garlic cloves for 15 minutes or until cloves feel soft when squeezed. Roast longer if you prefer a less intense garlic flavor. The less time the garlic roasts, the more pungent it remains.
  • Remove from oven and allow to cool slightly. Carefully remove cloves from their papery skins and put into a mortar along with any residual olive oil from the foil. Using the pestle, gently mash the garlic to the desired consistency. I like to leave mine a bit chunky.

To Make the Dip

  • In a bowl, stir together the garlic and residual olive oil, sour cream, mayonnaise, chopped herbs, the chopped dill, and season with Kosher salt and freshly ground black pepper. I also like to drizzle a teaspoon of olive oil on top, and sprinkle a few sprigs of dill and some chopped chives for color.

To Assemble the Platter

  • This is a very pretty appetizer when served with an assortment of rainbow colored fresh vegetable crudites. I like to serve atop a rustic bread board, the Tasty Roasted Garlic Dip scraped back into the garlicky-primed mortar, and then piles of veges tucked in and around, their colors spread out to show their diversity and textures. A very showy palette of deliciousness, flanked by nicely chilled glasses of white or Rose wines.


This recipe is a breeze to double or even triple. In this case, I use an entire head (sometimes 2) of garlic per double/triple batch, depending on how much garlic I am going for and what I have on hand. 

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.


Serving: 1servingsCalories: 96kcalCarbohydrates: 2gProtein: 1gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 32mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 348IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Did you love this recipe?Leave a comment and Let me know how it was!

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Recipe Rating


  1. Is there a particular maynoise you use? Would Miracle Whip work or should I use another actual maynoise?

    1. Stacie, great question! I have to be up front about Miracle Whip; it’s not mayonnaise. It’s more of a dressing or spread really, but definitely not real mayo. That said, and although I’ve not tried it in this recipe, I see no reason why it shouldn’t work, albeit it will most definitely be tangier and I cannot promise the same flavor profile that I have described in the post. If you decide to go the real mayo route, why not try the smallest container of Duke’s Mayonnaise? If you live in the south, it’s readily available. If elsewhere in the US, good old Hellman’s also makes a very small container so you are not left with a jar of mayo that you don’t see yourself using for any other reason. Let me know if you go the Miracle Whip route, as I’d like to know your immediate reaction to the taste. Jenny ๐Ÿ™‚

  2. Jenny, this dip looks amazing. I am a huge fan of garlic. I use so much of it cooking and enjoy eating roasted garlic on crackers too. I think I am going to have to make this. Thanks for sharing with us on the home Imagained link party. Yummy!-Meagan

    1. Meagan, I hope you WILL make this dip and also that you will be sure to let me know how you enjoy it! x – Jenny

  3. This sounds amazing! How long would you say it will last in the fridge? Can I do a batch and pop it in the freezer?

    1. Emily, this wouldn’t be a freezable thing given it’s dairy. However, and if you wanted to make a batch ahead to let hang out in your fridge, you can do so safely for up to 3 days. Give it a good stir before enjoying! Jenny

    1. Monika, garlic is sort of the weird cousin of wine and chocolate – in the same ‘taste good, feel good’ family ๐Ÿ™‚

    1. Kara, do!!! And let me in on how you liked it! I “go garlic,” so I can’t help myself and always add more than I have specified herein. My guys LOVE IT! Thanks for visiting Not Entirely Average ๐Ÿ™‚