Loading...

Preheat your oven to 400°F. Take the peeled and roughly chopped or smashed garlic cloves and place them into a small, round aluminum foil container or create a sturdy pouch with heavy-duty aluminum foil.

Season the garlic generously with freshly ground black pepper, red pepper flakes, and dried oregano. Drizzle the 2 tablespoons of olive oil over the seasoned garlic. Seal the aluminum foil container or pouch tightly.

Place the sealed garlic foil pouch into a cast iron skillet or other oven-safe dish. Pour 1 cup of water around the foil pouch in the skillet. Transfer the skillet to the preheated oven and roast for 45 minutes, or until the garlic is very soft and caramelized.

Carefully remove the skillet from the oven. Open the foil pouch and, using a fork or a small spatula, mash the roasted garlic cloves directly inside the foil until smooth. Be careful as the garlic will be very hot.

Transfer the mashed roasted garlic to a clear glass mixing bowl. Add the softened cream cheese to the bowl. Using a spatula, thoroughly mix the roasted garlic and cream cheese until a smooth, creamy, and well-combined dip is achieved.

While the dip is cooling slightly, slice the baguette diagonally into individual pieces, ready for serving.

Spoon the creamy roasted garlic dip into the center of a serving platter. Arrange the sliced baguette pieces decoratively around the dip. Garnish the finished dip with an additional drizzle of 1 tablespoon of olive oil and a sprinkle of fresh chopped parsley.


Preheat your oven to 400°F. Take the peeled and roughly chopped or smashed garlic cloves and place them into a small, round aluminum foil container or create a sturdy pouch with heavy-duty aluminum foil.

Season the garlic generously with freshly ground black pepper, red pepper flakes, and dried oregano. Drizzle the 2 tablespoons of olive oil over the seasoned garlic. Seal the aluminum foil container or pouch tightly.

Place the sealed garlic foil pouch into a cast iron skillet or other oven-safe dish. Pour 1 cup of water around the foil pouch in the skillet. Transfer the skillet to the preheated oven and roast for 45 minutes, or until the garlic is very soft and caramelized.

Carefully remove the skillet from the oven. Open the foil pouch and, using a fork or a small spatula, mash the roasted garlic cloves directly inside the foil until smooth. Be careful as the garlic will be very hot.

Transfer the mashed roasted garlic to a clear glass mixing bowl. Add the softened cream cheese to the bowl. Using a spatula, thoroughly mix the roasted garlic and cream cheese until a smooth, creamy, and well-combined dip is achieved.

While the dip is cooling slightly, slice the baguette diagonally into individual pieces, ready for serving.

Spoon the creamy roasted garlic dip into the center of a serving platter. Arrange the sliced baguette pieces decoratively around the dip. Garnish the finished dip with an additional drizzle of 1 tablespoon of olive oil and a sprinkle of fresh chopped parsley.
