Black Garlic Truffle Mayo Dip with Rich Cream Cheese
Cream cheese, mayonnaise, black garlic and a little truffle oil create a thick, savoury dip with plenty of depth. Best served with beef, roast potatoes, grilled mushrooms or flatbreads, it works brilliantly when the barbecue spread leans rich and hearty rather than spicy.
Ingredients
- 180 g cream cheese softened
- 70 g Hellmann’s mayonnaise
- 4 cloves black garlic
- 1 tsp truffle oil
- 1 tsp lime juice
- 1 tsp Worcestershire sauce
- 1 tbsp finely chopped fresh chives
- ¼ tsp Maldon sea salt crushed
- ¼ tsp black pepper
Optional finish
- extra chopped chives
- tiny extra drop of truffle oil
- cracked black pepper
Instructions
Soften and mash
- Let the cream cheese soften at room temperature for 20 to 30 minutes. Put the black garlic cloves in a small bowl and mash them into a paste with a fork.
Mix the creamy base
- Add the softened cream cheese and Hellmann’s mayonnaise to a bowl. Beat until smooth and well combined.
Add the darker flavours
- Mix in the mashed black garlic, truffle oil, lime juice, Worcestershire sauce, Maldon sea salt and black pepper. Stir thoroughly until the colour and flavour are evenly distributed.
Fold in the chives
- Add the chopped fresh chives and fold them through gently so the dip keeps those green flecks.
Chill for texture
- Cover and chill for 20 minutes. This firms the dip slightly and gives the truffle and black garlic time to settle into the creamy base.
Finish and serve
- Spoon into a serving bowl. Top with extra chives, cracked black pepper and a tiny final drop of truffle oil if you like, then serve cool.
Notes
Black garlic is very different from raw garlic. It’s soft, dark and sticky, with a sweetness that reminds me of molasses, balsamic vinegar and roast garlic all rolled together. That means it blends beautifully into creamy ingredients without giving the dip that harsh raw-garlic sting. I mash it first so it melts into the cream cheese more evenly.
Truffle oil needs a light hand. Too much and the whole bowl tastes one-note and synthetic. I use it almost like seasoning rather than a main ingredient. Hellmann’s mayonnaise keeps the dip smooth and spreadable, while lime juice and Worcestershire sauce stop the richness from feeling flat. The chives are more than garnish here, they bring a clean, green lift that the darker flavours really need.
Nutrition
Calories: 168kcalCarbohydrates: 3.2gProtein: 2.6gFat: 15.7gSaturated Fat: 7.9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.8gCholesterol: 32mgSodium: 286mgPotassium: 79mgFiber: 0.2gSugar: 1.8gVitamin A: 520IUCalcium: 49mgIron: 0.4mg
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