Garlic & Herb Dip at Home (Domino's-Style)
A cool garlic mayonnaise dip with parsley and oregano, thick enough to hold a crust.
- Prep
- 10 min
- Cook
- 0 min
- Chilling
- 1 hr
- Serves
- 6
Easy · Total 1 hr 10 min · Updated 12 September 2026
Why This Recipe Works
- Grated raw garlic is harsh; garlic left to sit in acid for ten minutes is not. That short rest in the lemon juice is the step most versions skip.
- Mayonnaise cut with soured cream gives a dip you can scoop without it being greasy. Straight mayonnaise coats the mouth and kills the herbs.
- Dried oregano and fresh parsley together, not either alone. Dried oregano brings the pizza-shop flavour; fresh parsley stops it tasting like a jar.
How to Make It
Grate the garlic into the lemon juice and leave it ten minutes. Stir in mayonnaise, soured cream, parsley, oregano and plenty of pepper, then chill for an hour so it firms and the flavours settle.
Ingredients
Everything
- 2 fat garlic cloves
- 1 tbsp lemon juice
- 200g mayonnaise
- 80g soured cream
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp dried oregano
- 1/2 tsp caster sugar
- 1/4 tsp fine salt
- 1/2 tsp coarsely ground black pepper
Instructions
- 1
Grate the garlic finely into a bowl, a microplane is ideal. Add the lemon juice, stir and leave for 10 minutes to take the raw edge off.
- 2
Add the mayonnaise and soured cream and whisk until completely smooth.
- 3
Stir in the parsley, oregano, sugar, salt and black pepper.
- 4
Taste. It should be clearly garlicky, faintly sweet and sharp at the end. Adjust salt and lemon a little at a time.
- 5
Cover and refrigerate for at least an hour. It thickens as it chills and the oregano softens into it.
- 6
Stir once and serve cold, in a small bowl with a spoon rather than poured over.
Tips for the Best Results
Use it within three days. Raw garlic in a dairy dip grows steadily more aggressive, and by day four it is all you can taste.
A garlic press makes it hotter than a grater does. Grate it.
For a thinner drizzle, loosen with a tablespoon of milk. For a thicker one, use Greek yoghurt instead of soured cream.
Toast the dried oregano in a dry pan for thirty seconds if it has been in the cupboard a while.
Make Ahead & Storage
Make it an hour ahead at minimum and up to a day for the best flavour. Three days in a sealed jar in the fridge is the limit. It does not freeze, the mayonnaise splits.
What to Serve It With
- Pizza crusts, which is what it is for
- Dough balls, warm from the oven
- Chips, wings or onion rings
- Raw vegetables, if you are being sensible about it
Nutrition (Estimated, per serving)
| Nutrient | Per serving |
|---|---|
| Energy | 250 kcal |
| Fat | 26g |
| of which saturates | 5g |
| Carbohydrate | 2g |
| of which sugars | 1.5g |
| Fibre | 0.2g |
| Protein | 1.5g |
| Salt | 0.5g |
These are our own estimates, calculated from the ingredient quantities above and divided by 6 servings. They are not laboratory figures, and yours will differ with the cut of meat, the brand of each ingredient and how generously you serve it. Treat them as a guide, not a measurement.
Frequently Asked Questions About Garlic & Herb Dip at Home
Why does my dip taste bitter?
Can I use dried parsley?
Is it suitable for vegetarians?
Is this the Domino's dip recipe?
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Curious what it costs to buy instead of make? The Domino's menu prices are here, with calories beside every item.