This simple creamy roasted garlic dip elevates just about any dish and adds a savory deliciousness that you have to experience. It pairs perfectly with veggies, crusty bread, pita wedges, potato chips and pizza, but also makes for a tasty condiment for entrees such as my roasted vegetable quinoa bowl!
Two things I can't go without are vegan sour cream and roasted garlic. The rich, tangy flavor of sour cream complements so many of my favorite dishes, and roasted garlic adds a sweet and buttery taste that you can't find anywhere else.
But what if you really could have the best of both worlds? This roasted garlic dip recipe does just that, literally by combining the two recipes together! The result is an easy-to-make dip that adds a pop of flavor to any ordinary dish.
I absolutely love dips and spreads as appetizers, and this garlic dip in particular is up there with my other favorites including my French onion dip and black bean dip. My entire family loves this dip - even my kids!
The recipe consists of only 7 ingredients, and that includes water, olive oil and salt!
- extra virgin olive oil
- raw cashews
- apple cider vinegar (or white distilled vinegar)
How to make roasted garlic dip
There are two components to this recipe - roasted garlic and homemade dairy-free sour cream. Once both are made, simply mash the garlic cloves and mix them into the sour cream. It really is that easy!
1. Roast the garlic
Start by roasting the garlic as that takes longer than the sour cream. You can roast garlic in an air fryer or in the oven. Both methods yield the exact same perfectly roasted garlic, but I prefer using the air fryer simply because it takes about a third of the time as the oven.
Make sure to save the reserved oil from the garlic bulbs to drizzle on top of the dip!
2. Make the vegan sour cream
This dairy-free sour cream takes only 5 minutes to make. Simply blend the cashews, water, lemon, apple cider vinegar and salt in a high-speed blender until smooth.
Cashews offer wonderful nutritional benefits so I feel good that they are the base of this cream. You want the blend to be as creamy as possible, so depending on the strength of your blender you may want to soak the cashews in advance.
3. Combine the roasted garlic and the vegan sour cream
Once you make the roasted garlic and vegan sour cream, mash the cloves of the two garlic bulbs with the back of a fork until they essentially become a paste. Then stir the paste into the vegan sour cream and refrigerate overnight.
The next morning, stir the garlic dip again and drizzle the reserved oil from the roasted garlic overtop. Adding the oil takes this dip to the next level and also makes for a beautiful garnish!
How to store
Store leftover dip in an airtight container in the refrigerator for 5-7 days. If you have additional garlic cloves that you didn't use in the dip, fully submerge them in olive oil and store those for up to two weeks.
I love to serve this dip with raw or roasted veggies, crusty bread, pita, socca, potato chips and pizza, but it also makes for a tasty condiment for entrees. I love to add it to pizza, soups, burgers and bowls. Here are some dishes I love to serve this dip with:
- Roasted Vegetable Quinoa Bowl
- Sheet Pan Shawarma Bowls
- Mediterranean Quinoa Bowl
- Skillet Italian Mushrooms with Creamy Vegan Pasta
- Quinoa-Pecan Stuffed Acorn Squash
- Creamy Burst Tomato Pasta
- Greek Sheet Pan Dinner
- Three Bean Chili
- Spanish Rice and Beans
- Orzo with Sautéed Veggies
- Chickpea Bolognese Spaghetti Squash
- Sweet Potato Quinoa Tots
This garlic dip is vegan and paleo-friendly. I hope you enjoy this fun and easy recipe! Please leave a review and tag me @eatingbyelaine with pictures of your roasted garlic dip so I can see them!Print
This simple creamy roasted garlic dip elevates just about any dish and adds a savory deliciousness that you have to experience. It pairs perfectly with veggies, crusty bread, pita, potato chips and pizza, but also makes for a tasty condiment for entrees to add a pop of flavor!
- 2 garlic bulbs
- 2 tablespoons extra virgin olive oil
- pinch of salt
Vegan sour cream
- Roast the garlic (air fryer method or oven-roasted method)
- Cut off the tops of the heads of garlic. Aim to cut about a half-inch down from the top and make a clean cut with a sharp knife. This will expose the tops of all the cloves inside. The idea is to keep all the cloves intact with the bulb.
- Place each garlic bulb in aluminum foil. Wrap the foil up the sides of each bulb leaving the top fully open. The foil will catch the olive oil to save for later (and keep mess-free).
- Add the olive oil and a pinch of salt. Drizzle a tablespoon of extra virgin olive oil over the heads of garlic, making sure to cover all of the cloves.
- Wrap the aluminum foil tightly around the entire bulbs. Pinch the topsof the foil closed on each and twist it gently. A tight seal from the foil prevents the garlic from burning and also allows for the olive oil to soak into each and every clove.
- Either air fry the garlic bulbs at 400˚F for 20 minutes OR roast the garlic bulbs in the oven at 350˚F for 60 minutes.
- Allow the garlic to cool completely at room temperature.
- Gently squeeze the bottom of the bulbs to remove the cloves. The cloves will slide out easily.
- Make the vegan sour cream.
- Blend all of the ingredients. Place all ingredients in a high-speed blender and blend on the highest speed for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds.
- Combine the roasted garlic with the vegan sour cream.
- Mash the roasted garlic cloves. Use the back of a fork and mash briefly until it turns into a paste.
- Stir the mashed cloves into the sour cream.
- Refrigerate overnight.
- Stir before serving. Drizzle the reserved olive oil from the roasted garlic overtop the dip for additional flavor as well as a garnish.
Store leftovers in an airtight container in the refrigerator for 5-7 days.
- Prep Time: 7
- Cook Time: 20
Keywords: roasted garlic dip