Best 5 Roasted Garlic Bacon Dip Recipes

ROASTED GARLIC DIP

Steps:

• Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
• Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.

ROASTED GARLIC AND BACON SPINACH DIP

Steps:

• Preheat oven to 350°F (177°C) degrees.
• Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, transfer cooked bacon to paper towel lined plate, and remove all but 1 Tablespoon of bacon grease from the pan. Once bacon has cooled down enough to handle, chop into bite-size pieces.
• Turn the skillet with 1 Tablespoon of bacon grease on low heat. Cook spinach for 1-2 minutes or until wilted. Turn off heat and set spinach aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt/sour cream, and mayonnaise together on medium-high speed until creamy and smooth. Add 1/2 cup shredded parmesan cheese, the salt, pepper, and roasted garlic. Fold in the spinach and all but 2 Tablespoons of the chopped bacon.
• Spoon the dip into a 2.5 quart baking dish, such as a 9-inch square baking pan, 9-inch cast iron skillet, 9-inch pie dish, or anything close to that size. In these photos, I used a 7×11 inch baking dish which holds the same volume. Bake for 18 minutes, remove from the oven, sprinkle evenly with remaining parmesan cheese and chopped bacon. Return to the oven and bake until the dip is bubbly around the edges, about 5-8 more minutes.
• Serve dip warm. Cover leftovers tightly and refrigerate for up to 3 days. Reheat in a 300°F (149°C) degree oven until the sides are bubbly again.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

ROASTED GARLIC BACON DIP

Steps:

• Preheat oven to 375 degrees.
• Peel away the outer layers of the heads of garlic. Leaving the skins of the individual cloves of garlic intact. Cut off 1/4 to 1/2 off an inch of the top of the bulb of garlic, exposing the individual cloves of garlic.
• Place cut side up on a square of tinfoil. Drizzle with olive oil and sprinkle with a pinch of salt.
• Wrap the foil around the head of garlic and place on a baking sheet in the oven for 40-50 minutes.
• Allow to cool just enough to handle the garlic, then squeeze each clove out.
• Beat together the package of softened cream cheese and the sour cream with an electric mixer until fluffy.
• Add the roasted garlic and crumbled bacon and mix with electric mixer until well combined.
• Cover with plastic wrap and refrigerate for a couple of hours until flavors are well blended.

ROASTED GARLIC AND BACON SPINACH DIP

Steps:

• Preheat oven to 350 degrees F.
• Cook the bacon in a skillet over medium heat until crisp. Turn off the heat, leave the grease in the pan, and transfer the cooked bacon to a paper towel lined plate. Set bacon aside.
• Wilt the spinach in the still warm skillet for a minute or two. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until creamy and smooth. Add the shredded parmesan cheese, salt, pepper, and roasted garlic. Beat on high speed until combined. Taste; add more salt or pepper, if desired. Crumble up 4 slices of bacon and add it to the cream cheese mixture, along with the wilted spinach. Fold them into the mixture until combined.
• Spoon the mixture into an 8-inch (or smaller size) casserole/baking pan. Or you can spoon it evenly into smaller ramekins. Top evenly with the shaved parmesan cheese. Crumble the last piece of bacon and sprinkle on top.
• Bake for 20-25 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately. Cover and refrigerate for up to 3 days. Reheat in a 300F degree oven until the sides are bubbly again.
• Serve with wheat thins, toasted pita crackers, chips, veggies.