This smoked garlic and shallot dip combines roasted aromatics with cream cheese, sour cream, and melted Monterey Jack, then finishes on the smoker for deep, smoky flavor. The result is a rich, creamy spread that's perfect for entertaining.
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Preheat your smoker to 350°F (175°C).
Cut the tops off the heads of garlic to expose the cloves. Peel and halve the shallots.
Place the garlic and shallots on a piece of aluminum foil. Drizzle with olive oil and season with salt.
Wrap the foil tightly into a packet and place on the smoker for about 1 hour, or until the garlic and shallots are soft and caramelized.
Once roasted, carefully unwrap the packet. Squeeze the soft garlic cloves out of their skins and into a baking dish. Add the roasted shallots.
Using a fork, mash the roasted garlic and shallots together into a paste.
To the baking dish, add the softened cream cheese, sour cream, grated Parmesan cheese, chopped fresh parsley, and shredded Monterey Jack cheese.
Season with freshly ground black pepper and red pepper flakes, if using.
Stir everything together until well combined.
Place the baking dish back on the smoker and cook for about 30 minutes, or until the dip is hot, bubbly, and slightly golden on top.
Carefully remove the dip from the smoker. Let it cool for a few minutes before serving with bagel crisps or your favorite crackers.
Store cooled dip in an airtight container in the refrigerator for up to 4 days; reheat gently in a 300°F oven or on a low smoker setting until warmed through.
smoker · foil packets · baking dish or cast iron skillet · meat thermometer (optional, for checking internal temp)
Yes. Prepare the dip up to 2 hours before smoking, cover, and refrigerate. Bring to room temperature 15 minutes before smoking for even cooking.
Maintain a smoker temperature of 225–250°F. At this range, the cheese will melt and soften while the garlic and shallots infuse with smoke without burning.
Typically 30–45 minutes, depending on your smoker and ambient temperature. The dip is done when it's bubbling around the edges and the center is hot throughout.
Greek yogurt works as a 1:1 swap for tanginess, though it may be slightly thinner. Crème fraîche is also an excellent substitute.
Mild woods like apple, cherry, or oak complement garlic and cheese without overpowering them. Avoid heavy woods like mesquite.
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