Garlic knots are soft, chewy bread twists coated in garlicky butter and herbs, baked until golden and served warm with a creamy, melty cheese dip. This recipe uses store-bought pizza dough to keep it genuinely easy, while the dip—a blend of cream cheese, mozzarella, and Parmesan—turns it into a crowd-pleasing appetizer or game-day snack. The knots puff up beautifully, and the dip stays smooth and dippable straight from the oven.
Ingredients
- 1 lb (450 g) store-bought pizza dough, at room temperature
- 1/4 cup (55 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 2 tbsp (8 g) finely grated Parmesan cheese (for topping)
- 1 tbsp (15 ml) olive oil (for greasing)
For the cheese dip:
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (120 ml) whole milk
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp (15 ml) olive oil (for brushing the dip top)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a large sheet pan with olive oil.
- On a lightly floured surface, roll the pizza dough into a rectangle about 12×8 inches (30×20 cm). Use a pizza cutter or sharp knife to cut the dough into 12 strips, each about 1 inch (2.5 cm) wide.
- Cut each strip in half crosswise, giving you 24 short strips. Tie each strip into a loose knot, tucking the ends underneath. Place the knots in the prepared baking dish, leaving a little space between them for expansion.
- In a small bowl, mix the melted butter, minced garlic, oregano, basil, and salt. Brush this mixture generously over the tops of the knots, reserving about 1 tablespoon for brushing after baking.
- Bake the knots for 15–18 minutes, until they are golden brown and cooked through. The internal temperature of the dough should reach 190°F (88°C) for best texture, though this is not a safety requirement.
- While the knots bake, prepare the dip. In a medium saucepan over low heat, combine the cream cheese, mozzarella, Parmesan, milk, garlic powder, salt, and pepper. Stir constantly until the cheeses are melted and the mixture is smooth, about 5–6 minutes. Do not let it boil.
- Pour the warm dip into a small oven-safe serving bowl (about 2-cup capacity). Sprinkle with a little extra mozzarella if desired, and brush the top with the olive oil.
- When the knots are done, remove them from the oven and immediately brush with the reserved garlic butter. Sprinkle with the grated Parmesan.
- Serve the knots warm, with the cheese dip alongside for dipping.
Tips
- Room-temperature dough is key: Cold dough is stiff and hard to tie. Let the pizza dough sit at room temperature for 30–45 minutes before rolling. If it still springs back, let it rest for 5 minutes after rolling.
- Don’t over-knot: Tie the strips loosely. If you pull them tight, the knots will be dense and may not bake through evenly.
- Make the dip ahead: You can prepare the cheese dip up to 2 days ahead, store it in the fridge, and reheat it gently on the stove or in the microwave before serving. Add a splash of milk if it thickens.
- Substitution: No pizza dough? Use refrigerated crescent roll dough, but note that the knots will be flakier and slightly sweeter. For a whole-wheat option, use whole-wheat pizza dough; it will be a bit denser.
Serving Suggestions
Serve the garlic knots and cheese dip as an appetizer for a party, alongside a fresh green salad for a light lunch, or as a side to pasta, soup, or grilled meats. They also make a great game-day snack. For a fun twist, sprinkle the knots with red pepper flakes or fresh chopped parsley before serving.
Variations
- Spicy: Add 1/4 tsp cayenne pepper or red pepper flakes to the garlic butter, and stir a few chopped pickled jalapeños into the cheese dip.
- Herb and cheese: Add 1 tbsp chopped fresh rosemary or thyme to the butter, and mix 1/4 cup crumbled feta into the dip.
- Everything Bagel: Sprinkle the knots with everything bagel seasoning instead of Parmesan.
- Vegan: Use vegan pizza dough, vegan butter, and your favorite plant-based cream cheese and shredded cheese. The dip will be slightly less creamy but still good.
Storage and Reheating
Store leftover knots and dip separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the knots on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Reheat the dip in a small saucepan over low heat, stirring in a splash of milk to restore its creamy texture, or microwave in 30-second bursts, stirring between each. Do not refrigerate longer than 3 days; after that, the bread will become stale and the dip may separate.
Frequently Asked Questions
Can I use homemade pizza dough? Yes, absolutely. If you have a favorite pizza dough recipe, use it. Just make sure it’s at room temperature and well-risen. You’ll need about 1 lb (450 g) of dough.
Why did my knots come out raw in the middle? This usually happens if the knots are tied too tightly or placed too close together. Make sure to leave space between them, and check that your oven is actually at 400°F (200°C). If they brown too quickly, cover loosely with foil for the last 5 minutes.
Can I make the knots ahead and bake later? Yes. Assemble the knots and brush with butter, then cover and refrigerate for up to 12 hours. Bake straight from the fridge, adding 2–3 minutes to the baking time. Do not let them sit at room temperature for more than 2 hours before baking.
Can I freeze the knots? Yes, you can freeze the baked knots. Cool completely, then freeze in a zip-top bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes. The dip can also be frozen in an airtight container for up to 1 month; thaw overnight in the fridge and reheat gently.
Is the cheese dip safe to leave out? No. Per food safety guidelines, any dish with dairy should not sit at room temperature for more than 2 hours. After serving, refrigerate leftovers promptly. If you’re serving at a party, keep the dip warm in a slow cooker on the “low� setting.
Can I make this gluten-free? Yes, use a gluten-free pizza dough (available in many grocery stores). The texture will be slightly more crumbly, but the knots will still be delicious. Make sure the dough is labeled “gluten-free� and follow the package instructions for rising.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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