Creamy Garlic and Herb Dip
Mar 26, 2025
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This creamy garlic and herb dip is rich, smooth, and bursting with flavor — the kind of dip you’ll find yourself making on repeat. It’s packed with smooth and butter garlic confit, tangy cream cheese, and a mix of fresh herbs for a savory, crowd-pleasing finish.
Love dips? Why don't you check out my fiery roasted red pepper and feta cheese dip and roasted tomatoes with burrata for something creamy to dip your bread into.
Whether you’re hosting a get-together, building a weekend snack board, or just want something seriously tasty to nibble on, this dip is your new go-to. It’s easy to throw together and even easier to devour — perfect for dipping crusty bread, crisp veggies, or crunchy chips.
It also pairs beautifully with warm focaccia, roasted potato wedges, or even grilled chicken skewers or lamb souvlaki. Add it to an appetizer spread alongside marinated olives, baked mushrooms, devilled eggs, or goats cheese stuffed dates and you’ve got a seriously impressive (and seriously delicious) setup.
Why You'll Love This Recipe
- Ultra creamy and full of flavor – Thanks to the combo of garlic confit, cream cheese, and fresh herbs.
- Quick and easy to make – Comes together in minutes with minimal prep.
- Perfect for any occasion – From parties and picnics to movie nights or just snacking straight from the bowl.
Ingredients
Simple ingredients, big flavor — here’s what you’ll need:
- Garlic confit – Slow-cooked garlic brings a buttery, roasted flavor without the harsh bite of raw garlic.
- Cream cheese – The creamy base that gives the dip its rich, velvety texture.
- Fresh herbs – Think parsley, dill, or chives for freshness and color.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Garlic and Herb Dip
This is such an easy and quick appetizer that can be whipped together in no time.
Step 1: Place the garlic, rosemary, salt and olive oil into an ovenproof dish.
Step 2: Bake for 1 hour at 120°C/ 250°F.
Step 3: Combine all the ingredients for the herb oil and mix well.
Step 4: Blend all ingredients for the dip and spread into a bowl. Drizzle the herb oil all over and serve with potato chips.
FAQ's
You can, but raw garlic has a much stronger bite. Garlic confit gives you that smooth, sweet garlic flavor without overpowering the dip.
Stored in an airtight container in the fridge, garlic confit can last up to 2 weeks — just make sure it’s fully submerged in oil.
Absolutely! Substitute the cream cheese with a dairy-free version and use vegan mayo. The flavor will still shine through with the garlic and herbs. Alternatively, you could leave the cheese out all together and just dip into a delicious garlic and herb oil.
Serve
This creamy garlic and herb dip is the ultimate crowd-pleaser and works with just about everything. Scoop it up with warm freshly baked focaccia, pita chips, or crunchy crackers, or keep things fresh with veggie sticks like carrots, cucumbers, and bell peppers. It’s also so good alongside crispy potato wedges, roasted sweet potatoes, or even as a cool, garlicky contrast to grilled chicken. Want to go all out? Add it to a grazing board with stuffed olives, cheese, baked mushrooms, and mini pastry bites — it’ll be the first thing to disappear.
Store
Store your garlic and herb dip in an airtight container in the fridge for up to 5 days. For the best texture and flavor, give it a quick stir before serving.
Appetizers you will love
Appetizers
Spicy Red Pepper (Capsicum) & Feta Dip
Appetizers
Goats cheese stuffed dates
Appetizers
Baked olive confit
Sides & Salads
Peach and crispy prosciutto crostini
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
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Creamy Garlic and Herb Dip
Ingredients
Garlic confit
- 1 bulb garlic
- 1 cup olive oil, extra virgin
- 2 rosemary sprigs, optional
- 1 teaspoon salt, optional
Herb oil
- 2 tablespoon chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon tarragon, finely chopped
- ½ tablespoon rosemary, finely chopped
- ½ teaspoon chili flakes, optional
- ½ cup olives, sliced
- 1 tablespoon balsamic glaze
- ¼ cup olive oil
Dip
- 15 garlic confit cloves, or 2 raw cloves
- 7 ounces cream cheese
- ½ cup parmesan cheese, grated
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
- salt and pepper
Serve
- potato chips
Instructions
Garlic confit
- Preheat: Preheat the oven to 120°C/ 250°F
- Prep garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Bake garlic: Place the garlic cloves, rosemary sprigs and salt into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour.
Herb oil
- Mix: Combine all ingredients into a bowl and mix until well combined.
Dip
- Blend: Add all ingredients to a blender and blend until well combined and smooth.
Serve
- Assemble: Spread the dip into a shallow boil and drizzle the herb oil over the top. Garnish with extra garlic confit cloves. Serve immediately with potato chips on the side.
Notes
- Garlic: You can use raw garlic to save on time but just remember, raw garlic has a much stronger bite. Garlic confit gives you that smooth, sweet garlic flavor without overpowering the dip. If you choose to use raw garlic, use 2 cloves.
- Olive oil: Use the oil the garlic cooked in for that extra garlicky flavour
- Herbs: You can add or omit any herbs you like to suit your personal taste
Like this? Leave a comment below!
What an incredibly delicious dip! The garlic confit made this exceptionally good. Thank you!