Cheesy Garlic Herb Dip

The recipe uses cream cheese for a smooth base and sour cream to make it easy to dip. Mozzarella provides the melted cheese texture, while Parmesan adds a savory flavor. You can mix everything ahead of time and bake the dip just before serving.

Ingredients
8 oz cream cheese, softened
½ cup sour cream
1 cup shredded mozzarella cheese, divided
½ cup freshly grated Parmesan cheese
3 garlic cloves, finely minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
Pinch of salt, if needed
1 teaspoon olive oil or butter, for greasing the dish

Optional garnish

Extra chopped parsley or chives
A pinch of red pepper flakes
Instructions
Prepare the oven and baking dish. Preheat the oven to 375°F (190°C). Lightly grease a small baking dish, about 1 quart in capacity, with olive oil or butter. A shallow dish gives the dip more surface area for a golden top. Set it aside while you mix the ingredients.
Soften the cream cheese. If the cream cheese is still cold, cut it into small cubes and let it stand at room temperature until softened. Soft cream cheese blends much more easily with the sour cream. If you need to speed this up, warm it briefly in the microwave at low power, checking every few seconds. It should be soft, not melted or hot.
Mix the creamy base. Place the cream cheese and sour cream in a medium bowl. Stir with a sturdy spoon or hand mixer until smooth. Scrape the sides and bottom of the bowl so no firm pieces of cream cheese remain. This step gives the finished dip an even texture.
Add the cheese, garlic, and herbs. Set aside ¼ cup of the mozzarella for the topping. Add the remaining ¾ cup mozzarella, Parmesan, minced garlic, parsley, chives, oregano, and black pepper to the bowl. Stir until everything is evenly distributed. Taste a small amount and add a pinch of salt only if needed. Parmesan varies in saltiness, so it is best to check first.
Fill the dish. Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the reserved mozzarella over the top. If some cheese lands near the edges, that is fine; it will melt into the dip as it bakes.
Bake the dip. Place the dish on the center rack and bake for 20–25 minutes. The dip is ready when it is hot throughout, the edges are bubbling, and the cheese on top has melted. If you want more color, switch the oven to broil for 1–2 minutes at the end. Watch closely during this step because the cheese can brown quickly.
Rest and serve. Remove the dish from the oven and let the dip rest for about 5 minutes. It will be very hot at first and will thicken slightly as it stands. Scatter extra parsley, chives, or red pepper flakes over the top if desired. Serve warm with your chosen dippers.
Tips

Use a small baking dish. A large dish will spread the dip too thinly and may cause it to dry out at the edges. An approximately 1-quart dish keeps it creamy in the middle while allowing the top to brown.

Mince the garlic finely. Small pieces distribute evenly through the cheese mixture, giving each bite garlic flavor. If you prefer a milder taste, reduce the amount to two cloves. For a sweeter, softer garlic flavor, you can use roasted garlic instead.

Shred the cheese yourself when possible. Mozzarella shredded from a block generally melts more smoothly than packaged pre-shredded cheese. Either will work, but the texture can differ slightly. Use a low-moisture mozzarella for a dip that stays thick and scoopable.

Adjust the texture before baking. If the mixture seems too stiff to scoop, stir in 1–2 tablespoons of milk. Add only a little at a time. The dip will loosen as the cheese heats, so it does not need to be runny before it goes into the oven.

Add heat if you like it. Stir a pinch of red pepper flakes into the dip or scatter some on top after baking. Start with a small amount so the garlic and herbs remain the main flavors.

Storage

Allow leftovers to cool, then transfer them to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 days.

To reheat a small portion, microwave it in short intervals, stirring between each, until hot. For a larger portion, cover the dish with foil and warm it in a 325°F (165°C) oven until heated through. Stirring the dip after reheating can help restore its creamy texture. If it seems unusually thick, mix in a teaspoon or two of milk before warming.

For a make-ahead appetizer, assemble the unbaked dip in its dish, cover, and refrigerate for up to 24 hours. Set it out while the oven preheats, then bake as directed. A chilled dip may take a few extra minutes to become hot and bubbly in the center.