Creamy roasted garlic dip combines soft, mellow garlic with vegan cream cheese, nutty sesame seeds and plenty of fresh parsley. It is thick enough to scoop with bread and smooth enough to spread inside a sandwich.

This version softens the garlic gently in olive oil on the stove, so you do not need to turn on the oven. Put it on a snack board with crunchy vegetables, or serve it alongside warm potato flatbread.

Why It Works

  • Gentle heat mellows the garlic: The cloves become soft enough to mash, giving the dip a rounded flavor instead of the bite of raw garlic.
  • A thick, tangy base: Vegan cream cheese makes this a scoopable dip without a blender.
  • Texture and freshness: Sesame seeds add a little crunch, while chopped parsley balances the richness.

How to Make It

Cook, cool, mash and mix. Find the quantities, timings and unit conversions in the recipe card.

Peeled garlic cloves and sesame seeds in a small pot with olive oil.
Prepare: Put the garlic, sesame seeds and olive oil in a small pot.
Garlic cloves and sesame seeds gently cooking in olive oil.
Cook: Soften the garlic gently until it mashes easily, then let it cool.
Soft cooked garlic and sesame seeds on vegan cream cheese with chopped parsley.
Combine: Add the cooled garlic, sesame seeds and parsley to the cream cheese.
Garlic dip being mixed with a fork until creamy and flecked with parsley.
Mix: Mash and stir until creamy, then finish with garlic oil and chili flakes.

Tips for a Creamy Dip

  • Choose a small pot. It keeps the cloves nestled in the oil. Stir occasionally and keep the heat low; vigorous frying can brown the outside before the center softens.
  • Check tenderness, not just color. A clove should crush easily with a fork. If the garlic or sesame seeds darken quickly, lower the heat. Burnt garlic makes the whole dip bitter.
  • Cool before mixing. Hot oil can soften vegan cream cheese too much. Let the garlic and oil lose their heat before combining.
  • Add oil gradually. The measured oil is for cooking the garlic. You may not need all of it in the dip, especially with a softer cream cheese. Stop when the texture is creamy and spreadable.
  • Taste before adding more salt. Vegan cream cheese varies by brand, so season the finished dip rather than assuming it needs extra.

Swaps and Variations

  • Fresh herbs: Replace some of the parsley with chopped chives or dill.
  • Lemon: Add a little finely grated lemon zest, or a small squeeze of juice, for a brighter finish. Add juice sparingly to keep the dip thick.
  • Heat: Leave out the red pepper flakes for a mild dip, or add them to taste.
  • Without sesame: Omit the seeds for a smoother dip. If cooking for someone with an allergy, check the cream cheese and accompaniments too.

What to Serve With It

Scoop it up with toasted sourdough, pita, crackers, cucumber sticks or bell pepper strips. For a warm appetizer, spoon a little onto crispy accordion potatoes or serve it beside crispy potato balls.

It also works as a thin spread in wraps and sandwiches. Keep the dip thick for spreading; loosen only the portion you need with a little water if you want to drizzle it over roasted vegetables.

Frequently Asked Questions

Can I use oven-roasted garlic instead?

Yes. Use peeled cloves that are fully soft and mashable, then mix them into the cream cheese. Toast the sesame seeds separately in a dry pan until fragrant, and add olive oil gradually to the dip rather than pouring in the full cooking amount.

Can I use raw garlic?

Do not substitute the full amount of raw garlic. It tastes much sharper than cooked garlic and would overpower the dip. Soft cooked cloves are the basis of this recipe.

Can I use vegan yogurt or sour cream?

Thick, plain, unsweetened plant-based Greek-style yogurt or vegan sour cream can work, but the dip will be tangier and usually looser. Cool the garlic fully and add cooking oil sparingly. Cream cheese gives the thickest, most spreadable result.

Why is my garlic dip runny?

The garlic mixture may have been too hot, or there may be more oil than the cream cheese can hold. Chill the dip until it firms up and stir again. If needed, mix in a little more vegan cream cheese.

Why does the garlic taste bitter?

The garlic or sesame seeds may have browned too much. Keep the heat low and stop when the cloves are tender and lightly golden. Dark, burnt garlic is best replaced before you mix the dip.

Is this dip gluten-free or soy-free?

That depends on the vegan cream cheese you choose. Check its label and serve with suitable crackers, bread or vegetables. The recipe contains sesame unless you omit the seeds.

Can I make it ahead?

Yes. Make the dip up to a day ahead, refrigerate it promptly and stir before serving. Use it within 3 days, and count any time the cooked garlic spent in the refrigerator before the dip was assembled.

Storage and Making Ahead

Refrigerate the dip promptly in an airtight container and use within 3 days. Stir before serving. Freezing the finished dip is less reliable because vegan cream cheese can separate when thawed.

For any leftover cooked garlic or garlic oil, refrigerate promptly at 40°F (4°C) or below and use within 4 days, or freeze in small portions. Do not store homemade garlic in oil at room temperature. This follows the National Center for Home Food Preservation’s garlic-in-oil guidance.

More Vegan Appetizers

Creamy roasted garlic dip with parsley, sesame seeds and chili flakes on a white plate.

Creamy Roasted Garlic Dip

5 from 5 reviews
A creamy vegan garlic dip with gently cooked garlic, sesame seeds and fresh parsley. Serve it with bread, crackers or crunchy vegetables. The garlic is softened in a small pot on the stove, so no oven is needed.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 8-12 cloves whole garlic (peeled)
  • 2 tbsp sesame seeds
  • 80 ml olive oil
  • 200 g vegan cream cheese
  • 30 g fresh parsley (finely chopped)
  • ¼ tsp salt (or to taste)
  • ¼ tsp red pepper flakes (optional, for garnish)

Equipment

  • 1 small pot
  • 1 Mixing bowl
  • 1 Fork
  • 1 serving dish

Method
 

  1. Cook the garlic: Put the peeled garlic, olive oil and sesame seeds in a small pot. Cook over low heat, stirring occasionally, until the cloves are soft enough to mash and lightly golden, about 10–15 minutes. Larger cloves may take longer; reduce the heat if the garlic or seeds brown before the cloves soften.
  2. Cool: Remove the pot from the heat and let the garlic and oil cool until no longer hot. Set aside 1–2 teaspoons of the garlic oil for the topping.
  3. Mash and mix: Transfer the softened garlic and sesame seeds to a bowl with the vegan cream cheese. Mash the garlic with a fork and stir together. Add the cooled cooking oil gradually, only as much as needed for a creamy, spreadable texture.
  4. Season: Stir in the finely chopped parsley and salt. Taste before adding extra salt, as vegan cream cheese varies in saltiness.
  5. Finish: Spread the dip onto a serving plate. Drizzle with the reserved garlic oil and sprinkle with the optional red pepper flakes.
  6. Serve: Enjoy with toasted bread, crackers or fresh vegetables. Refrigerate leftovers promptly in a covered container and use within 3 days.

Nutrition

Calories: 340kcal

Notes

Texture: Cool the garlic and oil before mixing. Add the cooking oil gradually; you may not need it all, depending on your vegan cream cheese.
Timing: Larger garlic cloves can take longer than 15 minutes. Keep the heat low and cook until they crush easily.
Storage: Refrigerate the dip promptly and use within 3 days. Refrigerate any leftover garlic or garlic oil at 40°F (4°C) or below for no more than 4 days, or freeze. Count from the day the garlic was cooked; do not store garlic in oil at room temperature.
Nutrition: The calorie figure is an approximate estimate for one-quarter of the batch, including all the cooking oil and excluding bread or other accompaniments. It varies with the cream cheese brand and how much oil you use.

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