Roasted Garlic & Parmesan Dip | Whole Green Love

9 May

I am a dip fanatic. Some people have more of a sweet tooth, which don’t get me wrong, I do have that tooth as well, but most of the time I’ll opt for a savory and salty treat. That being said, I’ve always had to control myself around a bowl of dip. Once you get started it can be a challenge to stop! Whether it’s crispy crudité or crunchy potato chips with a sprinkle of sea salt, you can’t beat dunking them in to a rich and creamy homemade dip. This recipe that I threw together doesn’t have too much prep and you’ll have yourself an awesome homemade dip or dressing afterwards.


Roasted Garlic & Parmesan Dip

1 head of garlic, roasted

½ c sour cream

½ c mayo

½ tsp Worcestershire

1 tsp lemon juice

1 tbsp fresh parsley, minced

½ stem of green onion, finely minced (reserve the green ends for garnish)

¼ c Parmesan cheese

¼ c buttermilk

Salt & pepper to taste

The longest process in this recipe is roasting your garlic, but if it’s pre-roasted you’ll have your dip ready in no time! Preheat your oven to 350°F. Take the whole head of garlic and on the wide flatter end of it, make one thin slice off the end exposing the garlic cloves inside. Place it face down on top of a small pat of butter and roast in your oven for about 40 minutes. Your house will smell so fabulous afterwards and you’ll have to refrain from eating all of the delicious garlic you just roasted.


Squeeze your soft, roasted garlic cloves out onto a cutting board. Cut into small bite sized pieces so it can be evenly distributed throughout the dip. Scrape your garlic into a medium sized mixing bowl and add the rest of the ingredients. Mix well so all of the ingredients are able to marry well. At this point I transfer it to a sealable glass dish for easy storing in the fridge.


Your dip will taste great the first day you make it, but will taste even better the next day, after it has had time to develop a nice full flavor. This dip is perfect to keep around to serve with crudité, potato or sweet potato chips, chicken strips or wings, hamburgers or homemade veggie burgers…the list goes on. You can always add just a little more buttermilk to thin it out for a nice, pourable dressing. It’s great on top of a big fresh salad that is loaded with cut up veggies, hard-boiled eggs, and nuts.

I like making this dip instead of buy dips or dressings from the store. You have control of the quality of ingredients you are putting in it, and don’t have to worry about any hidden ingredients that might be trying to sneak into your home. I’ve found that this lasts for a week in the fridge, I haven’t tried it longer only because it is usually gone by that time!

Any easy, homemade dip recipes that you serve your family?

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