Warm Roasted Garlic Potato Dip for Bread and Veggies

Quick Recipe Version (TL;DR)

• Yield: 8 appetizer servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 whole heads garlic
• 3 tbsp olive oil, divided
• 1 lb (450 g) Yukon Gold potatoes, peeled and cubed
• 1 tsp kosher salt, plus more to taste
• 3 tbsp unsalted butter
• 1/2 cup sour cream
• 1/4 cup milk or half-and-half
• 1/4 cup finely grated Parmesan cheese (optional but recommended)
• 1–2 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika or pinch of cayenne (optional)
• 2 tbsp chopped fresh chives or parsley, plus extra for garnish
• Extra olive oil + smoked paprika for drizzling on top

Do This

• 1. Heat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast 30–35 minutes until soft and golden.
• 2. Meanwhile, boil potatoes in salted water 12–15 minutes until very tender. Drain well and let steam off excess moisture.
• 3. Squeeze roasted garlic cloves from skins into a bowl. Add butter and mash into a smooth paste.
• 4. Add hot potatoes, sour cream, remaining 2 tbsp olive oil, milk, Parmesan, lemon juice, salt, pepper, and smoked paprika. Mash or blend until creamy.
• 5. Stir in chopped herbs and adjust seasoning and thickness with extra salt, lemon, or milk as needed.
• 6. Serve warm in a shallow bowl, drizzled with olive oil, sprinkled with paprika and more herbs. Pair with crusty bread or a vegetable platter.

---

Why You’ll Love This Recipe

• All the comfort of mashed potatoes turned into a rich, scoopable dip for sharing.
• Slow-roasted garlic adds deep, sweet flavor without any harsh sharpness.
• Easy, affordable ingredients that you probably already have in your kitchen.
• Perfect for parties, game day, or a cozy night in with warm bread and veggies.

Grocery List

• Produce: 2 heads garlic, 1 lb Yukon Gold potatoes, fresh chives or parsley, lemon
• Dairy: Unsalted butter, sour cream, milk or half-and-half, Parmesan cheese (optional)
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika or cayenne (optional)

Full Ingredients

For the Roasted Garlic

• 2 whole heads garlic
• 1 tbsp olive oil
• Pinch of kosher salt

For the Potato Dip

• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 tsp kosher salt (for boiling water), plus more to taste
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup sour cream, full-fat preferred
• 1/4 cup milk or half-and-half, plus more as needed to thin
• 1/4 cup finely grated Parmesan cheese (optional but highly recommended)
• 1–2 tbsp fresh lemon juice (start with 1 tbsp, add more to taste)
• 1/4 tsp freshly ground black pepper, or to taste
• 1/4 tsp smoked paprika or a pinch of cayenne, optional for gentle warmth
• 2 tbsp finely chopped fresh chives or flat-leaf parsley, plus extra for garnish

To Serve

• Extra olive oil, for drizzling
• Extra smoked paprika or freshly ground black pepper, for finishing
• More chopped chives or parsley, for garnish
• Warm crusty bread, toasted baguette slices, crackers, or assorted raw/cooked vegetables

Step-by-Step Instructions

Step 1: Roast the garlic until sweet and golden

Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of each garlic head to expose the cloves. Place the heads on a piece of aluminum foil, cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt. Wrap the foil loosely around the garlic to form a sealed packet and place it on a baking sheet. Roast for 30–35 minutes, until the cloves are very soft, lightly caramelized, and fragrant. Set aside to cool slightly while you prepare the potatoes.

Step 2: Cook the potatoes until very tender

While the garlic roasts, peel the potatoes and cut them into 1-inch cubes for even cooking. Place the cubes in a medium saucepan and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt to the water. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly in a colander, then let the potatoes sit for 2–3 minutes so excess steam can escape. This helps prevent the dip from turning watery.

Step 3: Make the roasted garlic paste

When the roasted garlic is cool enough to handle, gently squeeze the base of each head to release the soft cloves into a large mixing bowl. Discard the papery skins. Add the butter to the warm garlic, and use a fork to mash them together into a smooth, fragrant paste. The heat from the garlic and butter will help them meld into a rich, flavorful base for your dip.

Step 4: Add the potatoes and create the creamy base

Add the hot, drained potatoes to the bowl with the roasted garlic butter. Add the sour cream, remaining 2 tablespoons olive oil, milk or half-and-half, Parmesan (if using), 1 tablespoon lemon juice, black pepper, and smoked paprika or cayenne (if using). Using a potato masher, fork, or hand mixer on low speed, mash and blend everything together until mostly smooth and creamy, with just a few small potato bits for texture if you like. If you prefer a very silky dip, transfer the mixture to a food processor and blend briefly until velvety, being careful not to over-process or it can become gluey.

Step 5: Adjust the seasoning and consistency

Taste the dip and adjust to your liking. Add more salt if it tastes flat, more lemon juice if you want extra brightness, and more pepper for a bit of bite. If the dip is thicker than you like, stir in additional milk or half-and-half, 1 tablespoon at a time, until it reaches a soft, scoopable consistency similar to thick mashed potatoes or hummus. Fold in the chopped chives or parsley. Keep the dip warm over very low heat on the stovetop, stirring occasionally, or transfer it to an oven-safe dish and keep in a 200°F (95°C) oven while you prepare to serve.

Step 6: Garnish and serve warm

Transfer the warm dip to a shallow serving bowl, small cast-iron skillet, or baking dish. Use the back of a spoon to swirl the surface. Drizzle with a little olive oil so it glistens, then sprinkle lightly with smoked paprika or black pepper and a handful of fresh herbs for color. Serve right away with slices of warm crusty bread, toasted baguette, crackers, or a platter of vegetables such as carrot sticks, cucumber, bell pepper strips, blanched green beans, or roasted broccoli florets. For parties, you can keep the dip warm in a small slow cooker set to “warm,” stirring occasionally.

Step 7: Optional broiled top for extra flavor

If you like a slightly crusty, golden top, preheat your broiler on high. Spread the dip into a shallow, broiler-safe dish and smooth the top. Dot with a little extra butter or drizzle with olive oil. Broil for 2–4 minutes, watching very closely, until the top is lightly browned and bubbling at the edges. Remove carefully, garnish with herbs, and serve hot.

Pro Tips

• Use the right potatoes: Yukon Golds give the dip a naturally creamy texture and buttery flavor. If you use russets, add an extra splash of milk to keep it silky.
• Do not rush the garlic: Properly roasted garlic should be soft, sweet, and spreadable. Undercooked garlic will taste sharp and overpowering.
• Watch the texture: For the smoothest dip, mash the potatoes while they are still hot, and add warm (not cold) milk and butter so everything blends easily.
• Be cautious with blending: A brief whirl in a food processor can make the dip ultra-creamy, but over-processing potatoes can turn them gluey. Pulse gently and stop as soon as it looks smooth.
• Serve it warm: This dip is at its best when warm and slightly loose. If it cools and thickens, just reheat gently and stir in a spoonful of milk to loosen.

Variations

• Cheesy Potato Garlic Dip: Stir in an extra 1/2 cup shredded sharp cheddar or Gruyère along with the Parmesan, then broil until bubbly for a more indulgent, cheese-forward version.
• Herb and Lemon Burst: Increase the fresh herbs to 1/4 cup total and add the zest of 1 lemon for a brighter, more refreshing dip that pairs especially well with raw vegetables.
• Smoky Bacon Twist: Fold in 1/3 cup finely chopped crisp-cooked bacon and an extra pinch of smoked paprika. Garnish with bacon crumbles on top for a heartier, pub-style spread.

Storage & Make-Ahead

Let leftover dip cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The dip will thicken as it chills. To reheat, place it in a small saucepan over low heat or in a microwave-safe dish. Warm gently, stirring in a splash or two of milk or half-and-half until it is smooth and creamy again. If you would like to make it ahead for entertaining, prepare the dip up to 1 day in advance, spread it into an oven-safe dish, cover, and refrigerate. Before serving, bring to room temperature for 20–30 minutes, then reheat covered at 325°F (165°C) for about 15–20 minutes, or until hot throughout. Garnish with olive oil and herbs just before serving so the colors stay fresh.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe, without bread or dippers): about 190 calories, 4 g protein, 14 g fat, 13 g carbohydrates, 2 g fiber, and 480 mg sodium. Values will vary based on exact ingredients used (especially type of milk, amount of salt, and whether you include Parmesan or additional cheese).