1-First Step: Gather and Prep Ingredients Start by setting out the 8 ounces of cream cheese to soften at room temperature for 15-20 minutes. This makes mixing effortless. Mince the 4 cloves of garlic finely, and shred the cheeses if not pre-shredded. Cube the sourdough bread into bite-sized pieces for easy dipping later. Having everything ready prevents rushed moments in the kitchen.

2-Second Step: Mix the Creamy Base In a large mixing bowl, beat the softened cream cheese with 1 cup sour cream and 1/2 cup mayonnaise using a hand mixer or sturdy spoon until completely smooth, about 2 minutes. This base creates the dip’s signature velvety texture. Scrape down the sides to incorporate every bit.

3-Third Step: Add Cheeses and Seasonings Stir in 1 1/2 cups shredded mozzarella, 1 cup grated Parmesan, minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined. Taste and adjust salt if needed, but remember cheese adds saltiness. The garlic infuses raw punch that mellows during baking.

4-Fourth Step: Transfer and Bake Preheat your oven to 375°F (190°C). Spoon the mixture into a 1-quart baking dish or 8×8-inch pan, spreading evenly. Bake for 20-25 minutes until bubbly around the edges and golden on top. Watch closely after 20 minutes to avoid over-browning. The dip should pull away slightly from the sides.

5-Fifth Step: Rest and Serve Remove from the oven and let it rest for 5 minutes to set. This prevents burns and improves scoopability. Arrange sourdough cubes around the dish or serve in a basket. Garnish with chopped parsley or extra Parmesan for color. Pair with veggies for a lighter option.