Description
A rich, warm, Caesar-inspired dip made with roasted shallots, roasted garlic, cream cheese, Parmesan, and mozzarella, baked until golden and bubbly—perfect with crostini or crisp romaine.
Ingredients
- 4 medium shallots, halved lengthwise, unpeeled
- 3 heads garlic (about 5 oz), halved through the equator, unpeeled
- 1 oil-packed anchovy fillet, finely chopped
- 2 (8 oz) packages cream cheese, softened
- 3 oz Parmigiano Reggiano or Parmesan, finely grated (about 1 1/2 cups)
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1/4 tsp finely grated lemon zest
- 1 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 4 oz fresh mozzarella, shredded
- Romaine hearts or crostini, for serving
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment. Wrap shallots and garlic in foil and place on the sheet.
- Roast for 40–50 minutes until softened. Let cool slightly. Reduce oven temperature to 350°F.
- In a medium bowl, combine anchovy, cream cheese, Parmesan, mayonnaise, Dijon, lemon zest, pepper, and salt.
- Peel and finely chop roasted shallots and fold them into the mixture. Squeeze roasted garlic from skins and stir in.
- Transfer mixture to an 8-inch baking dish or cast-iron skillet. Top with shredded mozzarella.
- Bake at 350°F for about 50 minutes until golden and bubbling.
- Broil 1–2 minutes until browned on top, watching carefully.
- Let cool slightly and serve with romaine hearts or crostini.
Notes
- Add lemon juice for brightness.
- Stir in chili flakes for heat.
- Add smoked paprika for a smoky note.
- Leave shallots chunkier for a rustic texture.
- Sprinkle extra Parmesan on top before broiling for added cheesiness.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Appetizer
- Method: Roasting & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg
