This year we decided to throw a pumpkin carving party the weekend before Halloween, and while I was planning, I realized our guests might want something to snack on. Carving pumpkins is hard work after all. And as I tend to do, I started planning trying to keep the menu simple and then I get carried away and ended up making quite a few things. Mummy pigs in a blanket, slow cooker apple cider, spooky brownies, and a cold spinach dip.
But the Roasted Garlic and Gruyere Cheese Dip STOLE THE SHOW. My brother and sister-in-law could not stop raving about this dip and kept going back for more. My sister-in-law said I should make this dip for every holiday from here on out. So take it from them, you need to make this. And it while it is perfect to keep vampires away this time of year, it will be delicious any time you make it. This dip has a tangy, sharp, taste that will please your palette in a whole new way.
I am a garlic lover. The more garlic the better in my opinion. (and thankfully Johnny feels the same way) So in this dip I wanted to use roasted garlic as well as raw garlic to give this dip a sharp garlic taste and the mellow flavor of roasted garlic that is so distinct you can’t miss it. This dip is not for the faint of heart, or maybe it is because the health benefits that are associated with garlic are endless. Maybe the garlic is so heathy it will cancel out all the cheese in this dip. So go ahead, enjoy this for your health!
This dip is so easy. I can sum it up in three words: Roast. Mix. Bake.
Roasting the garlic is what takes the longest and I don’t really count that time because you can put the garlic in the oven and walk away. That’s right, go do something else. Check Pinterest, your email, plan dinner, or take a bath. You have 40 minutes to kill so treat yourself. Once the garlic is roasted you just combine all the other ingredients and stir them to combine! Move to a cast iron skillet or other oven proof dish and bake for 20-25 minutes.
I wanted to use a cast iron skillet for a few reasons.
One: they have the look and feel of a witch’s cauldron.
Two: they are perfect for heating things in the oven.
Three: WITCH’S CAULDRON!
Don’t forget to save some cheese! You will want to top this with even more cheese because every dip needs a melty bubbly brown top. Pulling this from the oven is amazing, the flavors really marry together in the pan to make some magic. I recommend slicing up a baguette and scooping up a good portion.
- 3 heads of garlic, whole
- 6 cloves of garlic, chopped
- 1 small sweet onion, finely diced
- 8 oz of gruyere, shredded
- 1 cup of parmesan, shredded
- ½ cup of sour cream
- ½ cup of mayo
- splash of hot sauce
- splash of white wine (optional)
- Olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees, cut the tops off the heads of garlic to expose the cloves and drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and toss into the oven for 40-50 mins.
- Once roasted, squeeze the garlic into a bowl and mash it, lower oven temp to 375
- Then mix in the rest of the ingredients, reserving ½ cup of the cheese, and stir to combine everything really well.
- Pour into a cast iron skillet and top with the remaining cheese and bake for 20 - 25 minutes until it is brown and bubbly on top.*
- Serve with sliced bread or veggies.
If halfway through the party it gets cold, just throw it back in the over for a few minutes, it reheats very well.