Cream Cheese, Garlic and Parsley Dip

Cream cheese, garlic and parsley dip

This creamy, garlicky dip is dangerously addictive — the kind of bowl you place on the table knowing it will be scraped clean. It’s rich from the cream cheese and mayonnaise, brightened by a spoonful of yoghurt, and packed with that fresh parsley bite.

Warning: If you plan on kissing anyone later, make sure they eat this dip too… or accept your garlicky fate. Honestly, I vote for the first option.

This is one of our favourite farm-inspired Thanksgiving sides because it’s fast, uses simple ingredients, and pairs beautifully with crispy potatoes, roasted vegetables, breads, and holiday spreads.

Making The Roasted Almond and Parsley Dip

On the farm, we serve this dip alongside warm vegetables, roasted meats, festive platters, and even simple sourdough. It comes together in minutes, but the flavor tastes like something you’d find on a well-curated holiday table. Because it contains only whole ingredients—nuts, herbs, cheese, lemon, and olive oil—it fits beautifully into our farm-to-table cooking philosophy: simple techniques, clean flavors, and ingredients that speak for themselves.

Serves:

1,5 cups

Time to Prepare:

15 min

Time to cook or cure:

0 min

Skill

Assembling

Serves:

1,5 cups

Time to Prepare:

15 min

Time to cook or cure:

0 min

Skills:

Assembling

Ingredients & Tools

Ingredients

Cream cheese – ½ cup (120g)
Mayonnaise – ⅓ cup or 2 heaped tbsp (80g)
Full-fat yoghurt – ¼ cup or 2 heaped tbsp (60g)
Garlic – 2 cloves, grated
Parsley – 1 small handful, chopped
Salt – to taste
Black pepper – to taste
Optional: Extra mayonnaise for an even fuller, richer dip

Tools

Medium mixing bowl – to combine all ingredients.
Small whisk or spoon – for mixing the dip until smooth.
Garlic grater or microplane – to grate the garlic finely (this makes a big difference).
Sharp knife – to chop the parsley.
Cutting board – for prepping the herbs and garlic.
Measuring cups or spoons – to get the ratios right.

How to Serve the Dip

This roasted almond and parsley dip is incredibly versatile. Try it with:

Roasted carrots

Roasted chicken

Warm sourdough or seeded crackers

Crispy Potatoes

Directions

To make Cream Cheese, Garlic and Parsley Dip follow these instructions

Add the cream cheese, mayonnaise, and yoghurt to a mixing bowl.
Grate in the garlic — the finer the better for maximum flavour.
Add the chopped parsley.
Season with salt and pepper.
Mix until smooth, creamy, and beautifully green-flecked.
Taste and adjust:
- Add more mayo for richness
- Add more garlic for intensity
- Add more yoghurt for acidity
Serve immediately or chill for 30 minutes to let the flavours settle.

Storing the Cream Cheese, Garlic and Parsley Dip

Store in an airtight container in the fridge for up to 3 days

Stir before serving — it may firm up slightly

Not recommended for freezing (cream cheese becomes grainy)

Frequently asked questions

Can I make this dip ahead of time?

Yes! In fact, it gets even better after resting a few hours. Make it the night before Thanksgiving and keep it chilled.

Can I use Greek yoghurt?

Absolutely — it makes the dip thicker and tangier. Add a splash of water or extra mayo if you want a softer texture.

Is there a substitute for cream cheese?

Yes: mascarpone, cottage cheese (blended), or thick labneh all work beautifully.

Can I make it less garlicky?

Use 1 clove instead of 2, or roast the garlic first for a milder, sweeter flavour.

What can I pair this dip with on Thanksgiving?

Crispy potatoes, roasted squash, carrot sticks, soft dinner rolls, stuffing bites… truly everything.

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Cream cheese, garlic and parsley dip

Making The Roasted Almond and Parsley Dip