Favorite Garlic Dip

Five cloves of raw garlic pressed straight into cream cheese. There’s no subtlety here, and that’s exactly the point. This dip is for garlic lovers who want their dip to bite back.

Milk loosens the cream cheese to a smooth, scoopable texture (the recipe calls for peanut butter consistency, which is the right call for a dip that holds on chips without being stiff). A dusting of paprika adds warm color on top, and parsley keeps it from looking like a plain white bowl of cheese.

The garlic is raw, so it’s sharp and assertive. If you prefer something mellower, the flavor softens considerably after an hour or two in the fridge as the garlic oils meld into the cream cheese.

Kitchen Tips

• Press the garlic through a garlic press for the smoothest result. Minced garlic leaves small pieces that create hot, pungent bites.
• Soften the cream cheese at room temperature before mixing. Cold cream cheese fights you and won’t blend with the milk smoothly.
• Start with 3 cloves of garlic if you’re not sure about your tolerance, then add more to taste. Five cloves is assertive.
• Make this a few hours ahead if possible. The garlic flavor permeates the cream cheese more evenly after chilling, and the raw edge softens.

Variations

• Roasted garlic: Roast a whole head of garlic and squeeze the soft cloves into the cream cheese for a sweeter, nuttier version with no raw bite.
• Herb garlic: Add a tablespoon each of chopped fresh chives and dill for a more complex herb-garlic dip.
• Spicy garlic: Stir in a pinch of cayenne or a few drops of hot sauce for a dip with heat behind the garlic.