Creamy Parmesan Garlic Dip
Indulge in this rich and velvety Creamy Parmesan Garlic Dip that perfectly balances the flavors of robust parmesan cheese with the warm bite of fresh garlic. Ideal for gatherings, this versatile sauce can be enjoyed as a dip for veggies, chips, or spread over your favorite dishes. Whether served warm or as a flavorful drizzle, it’s a crowd-pleaser that will elevate any appetizer table or meal. Perfect for entertaining friends and family, this delectable recipe comes together quickly, making it a must-try for cheese lovers everywhere.
10
Servings
N/A
Calories
7
Ingredients
Ingredients
Parmesan cheese
1 1/2 cups (shredded or grated)
Heavy whipping cream
2 cups
Garlic cloves
3 (crushed)
Garlic powder
1 tablespoon
Dried parsley
1 tablespoon (crushed or fresh, if desired)
Salted butter
4 tablespoons
Flour
2 tablespoons
Instructions
1
In a medium saucepan, heat 2 tablespoons of salted butter over medium-high heat until melted.
2
Add the crushed garlic cloves and garlic powder to the pan, stirring to combine and cook for 1-2 minutes until fragrant.
3
Sprinkle in the flour and stir continuously for about 1 minute to create a roux, ensuring it doesn’t brown.
4
Slowly whisk in the heavy whipping cream until fully incorporated and smooth. Continue to stir until the mixture begins to simmer.
5
Reduce the heat to medium-low and gradually add the shredded parmesan cheese, stirring constantly until fully melted and the dip is creamy.
6
Once the cheese is melted and the dip is smooth, remove from heat and add the remaining tablespoon of butter, stirring until it melts completely.
7
Garnish with crushed dried parsley or fresh parsley if desired, then serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Parmesan Garlic Dip?
It is a rich, velvety dip made with fresh garlic, robust parmesan cheese, and heavy cream, perfect for appetizers or as a sauce.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
What are the primary ingredients?
The main ingredients include parmesan cheese, heavy whipping cream, garlic cloves, garlic powder, salted butter, flour, and dried parsley.
Can I use pre-shredded parmesan cheese?
While you can use pre-shredded cheese, freshly grated parmesan melts more smoothly and provides a better texture for the dip.
Is this dip gluten-free?
As written, this recipe contains flour to create a roux, so it is not gluten-free. You can substitute with a gluten-free flour blend if needed.
How should I store leftovers?
Store any remaining dip in an airtight container in the refrigerator for up to 3-4 days.
Can I reheat the Creamy Parmesan Garlic Dip?
Yes, reheat it gently on the stovetop over low heat or in the microwave in short intervals, stirring frequently to maintain its creaminess.
What should I serve with this dip?
It pairs perfectly with fresh vegetables, breadsticks, crackers, potato chips, or even drizzled over roasted potatoes.
Can I use this recipe as a pasta sauce?
Absolutely! This dip doubles as a delicious, thick garlic parmesan sauce that works excellently with fettuccine or penne pasta.
How do I prevent the sauce from becoming lumpy?
To ensure a smooth sauce, whisk the heavy cream in very slowly after the flour and butter mixture (roux) is formed.
Can I use fresh parsley instead of dried?
Yes, fresh parsley can be used as a garnish or stirred in at the end for a brighter flavor.
What if my dip is too thick?
If the dip is too thick for your preference, simply stir in a splash more heavy cream or milk until you reach the desired consistency.
Do I have to use salted butter?
You can use unsalted butter, but you may want to add a pinch of salt to the recipe to balance the flavors.
Can I make this dip ahead of time?
Yes, you can make it ahead and reheat it, though it is best served fresh for the most velvety texture.
Why do I need to cook the garlic and flour first?
Cooking the garlic releases its flavor, and cooking the flour with butter (making a roux) removes the raw flour taste and thickens the sauce.
Can I use half and half instead of heavy whipping cream?
You can, but the dip will be less rich and slightly thinner than the original recipe intended.
Is this dip spicy?
No, it is savory and garlic-forward, but not spicy. You could add red pepper flakes if you want some heat.
Can I freeze this dip?
Freezing is not recommended as the dairy and cheese components may separate or become grainy when thawed.
How long does it take to prepare?
The recipe is very quick, taking approximately 10 to 15 minutes from start to finish.
What type of garlic is best for this recipe?
The recipe uses both fresh crushed garlic cloves for depth and garlic powder for uniform flavor distribution.
Can I add other cheeses?
Yes, you can experiment by adding a bit of mozzarella for stretch or asiago for a sharper bite.
Is this dip suitable for vegetarians?
Yes, as long as the parmesan cheese used is made with vegetarian-friendly rennet.
Can I serve this dip cold?
While it can be served at room temperature, it is best enjoyed warm when the cheese is fully melted and smooth.
How many garlic cloves are needed?
The recipe calls for 3 crushed garlic cloves and 1 tablespoon of garlic powder.
What is the purpose of the final tablespoon of butter?
Adding cold butter at the end (a technique called 'monter au beurre') adds a professional glossy finish and extra richness to the sauce.
Can I make this in a slow cooker?
This recipe is designed for the stovetop to ensure the roux thickens correctly, but it could be kept warm in a slow cooker on the lowest setting.
Can I double the recipe?
Yes, the ingredients scale easily for larger parties or gatherings.
Does it matter what kind of parmesan I use?
Using a high-quality parmesan will result in a much better flavor profile for the final dip.
What is the texture of the dip?
The dip has a creamy, thick, and velvety consistency similar to an Alfredo sauce but thicker.
Can I add spinach or artichokes?
Yes, this base is very versatile and would work well with added chopped spinach or marinated artichokes.