Cheesy Garlic White Pizza Dip

The first time I brought this dip to a Super Bowl gathering, my friend Sarah actually abandoned the vegetable platter I also brought and stationed herself next to the baking dish. I came back to check on it ten minutes later and found her scraping the last bits onto a piece of focaccia, looking slightly guilty but entirely satisfied.

Ive made this dip for everything from book clubs to Tuesday night Netflix binges. There was that one memorable evening when my roommate and I accidentally finished the entire batch between the two of us while deciding what to order for actual dinner. We ordered pizza anyway, but honestly we were already pretty happy.

Ingredients

• 8 oz cream cheese, softened: I learned the hard way that trying to soften cream cheese in the microwave creates weird hot spots—just leave it on the counter for an hour
• 1 cup ricotta cheese: Whole milk ricotta makes the creamiest dip, but part-skim works if you are watching things
• 1 cup shredded mozzarella: Buy the block and shred it yourself—that pre-shredded stuff has anti-caking agents that keep it from melting beautifully
• 1/2 cup grated Parmesan: The good stuff matters here because it adds that salty umami depth that makes people go oh wow
• 1/2 cup sour cream: This little addition makes everything more velvety and helps balance the richness
• 4 cloves garlic, minced: Do not be shy with the garlic—it mellow out dramatically during roasting
• 2 tbsp fresh basil: Fresh basil is worth it, but in a pinch 2 teaspoons dried works fine
• 1 tsp dried oregano: This gives it that pizza parlor flavor we all secretly love
• 1/2 tsp red pepper flakes: Optional but highly recommended if you like a little warmth
• 1/2 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
• 1/4 tsp salt: Go easy because the cheeses are already salty
• 1/2 cup additional mozzarella: This golden topping is what makes people grab their phones to Instagram it
• 2 tbsp fresh parsley: Adds a fresh pop of color and makes it look like you put in way more effort than you actually did

Instructions

Preheat and prep the garlic:

Preheat your oven to 375°F and sauté the minced garlic in a little olive oil over medium heat for just 1 to 2 minutes until it becomes fragrant—watch it closely because burned garlic tastes bitter and sad

Mix everything together:

In a large bowl, combine the softened cream cheese, ricotta, first cup of mozzarella, Parmesan, sour cream, sautéed garlic, basil, oregano, red pepper flakes if you are feeling adventurous, black pepper, and salt—mix it really well until it is smooth and uniform

Spread and top:

Transfer the mixture to a greased 1 to 1.5 quart baking dish and spread it evenly, then sprinkle the remaining half cup of mozzarella across the top like a cheesy blanket

Bake until bubbly:

Bake for 20 to 25 minutes until the dip is hot throughout and the cheese on top has turned golden brown in spots—your kitchen will smell amazing right about now

Garnish and serve:

Let it cool for about 5 minutes because molten cheese burns are no joke, then sprinkle with fresh parsley and serve while still warm with whatever dippable things you prefer

Save Pin

This dip became my go-to contribution the year I realized I was always assigned to bring napkins or ice. The first time I showed up with this bubbling away in a portable baking dish, the host literally moved it to the center of the table and built everything else around it.

Make It Ahead

You can assemble the entire dip up to 24 hours in advance and keep it covered in the refrigerator. When you are ready to bake, just add a few extra minutes to the cooking time since it will be starting cold.

Serving Suggestions

Beyond the obvious bread and crackers, I have discovered this dip is unexpectedly good with apple slices and bell pepper strips for people who want to pretend they are being healthy. My personal favorite is torn pieces of warm naan bread.

Customization Ideas

Once you have the base down, this dip is incredibly forgiving. I have added chopped sun-dried tomatoes, spinach that I squeezed the daylights out of, and even crumbled cooked bacon. Each variation works beautifully because the foundation is so solid.

• Artichoke hearts chopped small make it feel fancy
• A drizzle of truffle oil right before serving tastes expensive
• Extra red pepper flakes if you like things spicy

Save Pin

This is one of those recipes that makes people think you are a better cook than you actually are. I will take that win every time.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the mixture up to 24 hours in advance and store covered in the refrigerator. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time if baking cold from the fridge.

→ What can I serve with this dip?

Crusty bread, baguette slices, breadsticks, crackers, pita chips, or even vegetable sticks like bell peppers and celery all work wonderfully for dipping into this cheesy creation.

→ Can I freeze leftovers?

While possible, the texture may change slightly after freezing. If freezing, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.

→ How do I make it spicier?

Increase the red pepper flakes to 1 teaspoon or add a dash of cayenne pepper. You could also mix in some diced jalapeños or a splash of hot sauce before baking.

→ Can I use different cheeses?

Absolutely. Fontina, provolone, or gouda work well in place of mozzarella. For a sharper flavor, try substituting some Parmesan with aged Asiago or Pecorino Romano.

→ Is this gluten-free?

The dip itself is naturally gluten-free. Just ensure you serve it with gluten-free dippers like gluten-free crackers, bread, or vegetables to accommodate those with gluten sensitivities.