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Preheat your oven to 400°F (200°C).

Lightly smash each peeled garlic clove with the side of a knife. This helps release their flavor.

Tear off a large piece of aluminum foil and shape it into a makeshift bowl. Place the smashed garlic cloves into the foil bowl.

Drizzle the garlic with 2 tablespoons of olive oil, then season with freshly ground black pepper, savory spice blend, and red chili flakes (if using). Toss gently to coat the garlic.

Seal the aluminum foil into a tight packet, ensuring no steam can escape. Place the foil packet into a cast-iron skillet or an oven-safe baking dish.

Roast in the preheated oven for 35-40 minutes, or until the garlic cloves are very soft, golden brown, and caramelized.

Carefully remove the roasted garlic from the foil packet and transfer it to a clear mixing bowl. Add the softened cream cheese and 2 tablespoons of chopped fresh parsley to the bowl with the warm garlic.

Using a spatula or a fork, thoroughly mash and stir the mixture until it forms a smooth, creamy dip. Ensure the roasted garlic is fully incorporated.

While the dip is being prepared, slice the baguette diagonally into individual serving pieces.

Spread the finished roasted garlic dip onto a round serving platter. Arrange the baguette slices neatly around the dip.

Garnish the dip with a final drizzle of olive oil and a sprinkle of additional chopped fresh parsley before serving.


Preheat your oven to 400°F (200°C).

Lightly smash each peeled garlic clove with the side of a knife. This helps release their flavor.

Tear off a large piece of aluminum foil and shape it into a makeshift bowl. Place the smashed garlic cloves into the foil bowl.

Drizzle the garlic with 2 tablespoons of olive oil, then season with freshly ground black pepper, savory spice blend, and red chili flakes (if using). Toss gently to coat the garlic.

Seal the aluminum foil into a tight packet, ensuring no steam can escape. Place the foil packet into a cast-iron skillet or an oven-safe baking dish.

Roast in the preheated oven for 35-40 minutes, or until the garlic cloves are very soft, golden brown, and caramelized.

Carefully remove the roasted garlic from the foil packet and transfer it to a clear mixing bowl. Add the softened cream cheese and 2 tablespoons of chopped fresh parsley to the bowl with the warm garlic.

Using a spatula or a fork, thoroughly mash and stir the mixture until it forms a smooth, creamy dip. Ensure the roasted garlic is fully incorporated.

While the dip is being prepared, slice the baguette diagonally into individual serving pieces.

Spread the finished roasted garlic dip onto a round serving platter. Arrange the baguette slices neatly around the dip.

Garnish the dip with a final drizzle of olive oil and a sprinkle of additional chopped fresh parsley before serving.
