Portuguese Garlic Dip

This dip is not for the faint of heart. Eight cloves of fresh garlic minced and stirred into cream cheese and real mayonnaise create a spread with serious garlic punch. A dash of Worcestershire sauce adds savory depth without stealing the spotlight.

The ratio of garlic to cream cheese is generous by design. Portuguese garlic dips are meant to hit hard. If you’re used to subtle garlic flavors, start with four cloves and work up. But the full eight is where the real flavor lives.

Adjust the mayonnaise to control the consistency. More mayo makes a thinner dip for chips and vegetables. Less keeps it thick enough to spread on crackers or crusty bread.

Pro Tips

• Use fresh garlic, not jarred. Pre-minced garlic from a jar tastes acidic and flat compared to freshly minced cloves.
• Bring the cream cheese to room temperature before mixing. Cold cream cheese stays lumpy and doesn’t incorporate smoothly.
• Let the dip chill for at least an hour before serving. The garlic flavor mellows slightly and the texture firms up.
• This dip tastes even better the next day once the garlic has fully infused into the cream cheese.

Variations

• Roasted garlic version: Roast the garlic cloves first for a sweeter, mellower flavor without the raw garlic bite.
• Herb garlic: Fold in chopped fresh parsley and chives for a green-flecked, herbier spread.
• Spicy Portuguese: Add a teaspoon of piri piri sauce or crushed red pepper flakes for authentic Portuguese heat.