Roasted Garlic Asiago Dip – Closet Cooking

A hot melted cheese dip with 3 kinds of cheese, including asiago, along with 5 heads of mellow roasted garlic!

Roasting garlic changes it from something that is sharp and pungent into something that is soft, creamy, mellow and all sorts of good; the perfect flavour for a hot melted cheese dip! This recipe starts out by slowly roasting a few heads of garlic in the oven. (My theory is that if you are going to take the time to roast a head of garlic, you might as well roast a bunch of them!) Roasting garlic is as simple as cutting a bit of the top of the garlic off, drizzling on some oil, wrapping in foil and throwing it into the oven to roast. Once the garlic is roasted it’s squeezed out of the skins and mixed into the dip. This dip uses my favorite hot cheese dip recipe including cream cheese, mozzarella, mayonnaise and sour cream. For this dip I like to add asiago cheese as it pairs well with the roasted garlic. I also like to add a hint of rosemary along with some powdered garlic for an additional layer of garlic flavour. This roasted garlic asiago dip is amazing with everything simply mixed up but it gets even better when it’s baked until the cheese has melted and gotten all nice and ooey, gooey and good! This dip, along with crackers or crostini, makes the perfect appetizer for any occasion!

Roasted Garlic Asiago Dip

Prep Time: 10 minutes Roasting time: 1 hour Cook Time: 20 minutes Total Time: 1 hour 30 minutes Servings: 8

A hot melted cheese dip with 3 kinds of cheese, including asiago, along with 5 heads of mellow roasted garlic!

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ingredients

For the roasted garlic:

• 1-5 heads garlic, top 1/8 inch removed *
• 1 tablespoon oil

For the dip:

• 4 ounces cream cheese, room temperature
• 1 cup mozzarella cheese, shredded
• 1/4 cup asiago cheese, shredded or grated
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon rosemary, chopped (optional)
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon pepper

directions

For the roasted garlic:

1. Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil and roast in a preheated 350F/180C oven until lightly golden brown and super tender, about 60-90 minutes.

For the dip:

2. Mix everything, place in a baking dish and bake in a preheated 350F/180C oven until the sides are bubbling and the top is lightly golden brown, about 20 minutes.

Note: * Use as many heads of garlic as you want! Once the garlic is roasted, you will be squeezing the roasted garlic out of the skins before mixing into the dip.
Option: Skip baking! This cheese is great at room temperature, just mix all of the dip ingredients and enjoy!
Option: Replace the rosemary with thyme.
Option: Replace the asiago with parmesan cheese, pecorino, etc.
Slow Cooker: Roast the garlic as directed. Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Nutrition Facts: Calories 312, Fat 24g (Saturated 11g, Trans 0.3g), Cholesterol 57mg, Sodium 381mg, Carbs 13g (Fiber 0.6g, Sugars 1g), Protein 11g

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