Introduction

This Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey is a rich and flavorful appetizer perfect for any gathering. Creamy, savory, and with a hint of sweet heat, it pairs wonderfully with crostini, pretzels, or pita chips.

An oval black cast iron pan holds a creamy white dip with swirls of brown bits that look like bacon throughout. The dip is topped with a golden honey drizzle in swirls, scattered small bright green basil leaves, and a light sprinkle of red chili flakes. Around the pan are beige triangle crackers, a white plate with a wooden honey dipper covered in honey, and another small white bowl filled with red chili flakes. The background is a white marbled texture with a blue and white striped cloth peeking from the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (softened to room temperature)
1/2 cup sour cream
4 oz prosciutto (chopped)
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano
Salt and pepper to taste
For dipping: Gluten free crostini, pretzels, crackers, or pita chips
2 large or 3 small heads garlic
Extra virgin olive oil
1/4 cup honey
1/2 teaspoon red chili pepper flakes (adjust to taste)
1/2 teaspoon apple cider vinegar

Instructions

Step 1: Preheat the oven to 400°F (200°C). Peel off the outside papery layers from the garlic heads, leaving only the paper around the cloves. Slice off the top one-third of each head to expose the cloves.
Step 2: Place the garlic heads on a piece of foil and drizzle generously with extra virgin olive oil. Wrap the garlic heads tightly by bringing the foil up the sides and crimping the top to seal in steam. Gently shake to coat the garlic evenly in oil.
Step 3: Place the foil-wrapped garlic on a baking sheet and roast for 35–45 minutes, until cloves are golden and soft. Let cool slightly, then squeeze the soft cloves into a mixing bowl, discarding any burnt pieces.
Step 4: Add softened cream cheese and sour cream to the bowl with roasted garlic. Beat with a hand mixer until smooth and fluffy, about one minute.
Step 5: Stir in chopped prosciutto, shredded parmesan, oregano, salt, and pepper with a spatula. Cover and refrigerate for at least 4 hours or overnight to allow flavors to blend.
Step 6: When ready to serve, preheat oven to 400°F. Transfer the dip mixture into a 9-inch pie plate or medium baking dish, spreading evenly.
Step 7: Bake for 8–10 minutes until warmed through.
Step 8: While the dip bakes, combine honey, red chili flakes, and apple cider vinegar in a small bowl. Microwave for 15 seconds and stir to blend.
Step 9: Drizzle the Hot Honey over the warm dip. Serve warm or at room temperature with your choice of dippers.

Tips & Variations

For a milder garlic flavor, roast the garlic for less time to avoid any bitterness from overcooking.
Substitute prosciutto with cooked and crumbled bacon for a smoky twist.
Adjust the amount of chili flakes in the honey drizzle to match your preferred level of spice.
Try serving with fresh vegetable sticks as a lighter dipping option.

Storage

Store any leftover dip covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until just warm before serving. The Hot Honey can be kept separately in a sealed container for up to one week.

How to Serve

A black cast iron pan filled with creamy white cheesy dip mixed with small pieces of light brown meat. The dip is topped with golden oil, red chili flakes, and a few small green leaves. Several beige triangular crackers are placed inside the dip and scattered around the pan on a white marbled surface. Next to the pan, there is a white plate with honey and a wooden honey dipper dripping with golden honey. A small round light gray bowl holds more red chili flakes in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip tastes even better after chilling for several hours or overnight, allowing the flavors to meld perfectly.

Is it possible to prepare the roasted garlic in advance?

Absolutely. Roasted garlic can be made up to two days ahead and stored in the refrigerator in an airtight container until ready to use.

Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

This Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey is a savory and slightly sweet appetizer perfect for dipping. Creamy softened cream cheese and sour cream blend with roasted garlic, salty prosciutto, parmesan cheese, and oregano for a rich flavor profile. Baked until warm and topped with a sweet-spicy hot honey drizzle, it’s ideal for serving with gluten-free crostini, pretzels, crackers, or pita chips.

Author: Elias
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: About 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: Italian-inspired
Diet: Gluten Free

Ingredients

Scale

Dip

8 oz cream cheese (softened to room temperature)
1/2 cup sour cream
4 oz prosciutto (chopped)
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano
Salt and pepper to taste

Roasted Garlic

2 large or 3 small heads garlic
Extra virgin olive oil (for drizzling)

Hot Honey

1/4 cup honey
1/2 teaspoon red chili pepper flakes (adjust to taste)
1/2 teaspoon apple cider vinegar

For Dipping

Gluten free crostini, pretzels, crackers, or pita chips

Instructions

Prepare Roasted Garlic: Preheat your oven to 400°F (200°C). Peel off the outer papery layers of the garlic heads, leaving the skins on individual cloves intact. Slice off the top third of the garlic heads to expose the cloves inside.
Drizzle and Wrap: Place the garlic heads on a piece of foil and generously drizzle extra virgin olive oil over the exposed cloves. Bring up the foil sides to cover the garlic and crimp the top tightly to trap steam.
Roast Garlic: Place the foil packet on a baking sheet and roast in the oven for 35-45 minutes until the cloves are golden and soft. Allow to cool slightly.
Extract Garlic: Squeeze the softened roasted garlic cloves out of their skins into a large mixing bowl, discarding any burnt bits.
Mix Dip Base: Add softened cream cheese and sour cream to the bowl with roasted garlic. Using a handheld mixer, beat until smooth and whipped, about 1 minute.
Add Flavorings: Mix in chopped prosciutto, shredded parmesan, oregano, salt, and pepper. Stir gently with a spatula to combine evenly. Cover and refrigerate at least 4 hours or overnight to meld flavors.
Preheat Oven: When ready to serve, preheat oven to 400°F (200°C).
Bake Dip: Transfer the dip mixture into a 9-inch pie plate or medium-sized baking dish and spread evenly. Bake for 8-10 minutes until warmed through.
Prepare Hot Honey: While the dip is baking, combine honey, red chili flakes, and apple cider vinegar in a small bowl. Microwave for 15 seconds and stir well.
Serve: Drizzle the warm Hot Honey on top of the baked dip. Serve warm or at room temperature with gluten-free crostini, pretzels, crackers, or pita chips. Avoid serving piping hot to preserve balanced flavors.

Notes

Make sure the cream cheese is softened to room temperature for easy mixing.
Roasting garlic mellows its sharp flavor and adds sweetness.
You can adjust the amount of red chili flakes in the hot honey to suit your heat preference.
This dip tastes best after chilling to allow flavors to meld.
Serve with your choice of gluten-free or regular dippers depending on dietary needs.
Stir well before baking to ensure an even texture.
Use a small baking dish or pie plate for even warming in the oven.
Discard any overly browned garlic pieces to avoid bitterness.

Keywords: Roasted Garlic Dip, Prosciutto Dip, Cream Cheese Dip, Hot Honey, Gluten Free Appetizer, Baked Dip