Idiazabal Cheese Dip with Roasted Garlic Works
Some cheeses demand the spotlight, and Idiazabal is one of them. This smoked sheep’s milk cheese from the Basque Country has a robust character with nutty depth and a faint woodfire aroma. Turning it into a warm dip softens its edges without losing personality. Paired with roasted garlic, the flavours round out into something mellow, creamy, and utterly moreish.
I remember the first time I was served this dip in a tapas bar in London. It arrived with a basket of crusty bread, and it took every ounce of restraint not to scrape the bowl clean. Bringing that memory into my kitchen means I can recreate that moment, even when the Basque coastline feels far away.
The Appeal of Idiazabal in Tapas
Unlike Manchego, which is firm and nutty, Idiazabal has a smoky undertone that adds intrigue to any dish. It’s produced from raw sheep’s milk and often smoked over beechwood or hawthorn, giving it a rustic quality that feels deeply tied to its origin.
As a dip, it’s a crowd-pleaser. It takes a cheese usually served in wedges and transforms it into something communal and fun. In my Spanish cheese tapas round-up, I talk about how versatility is key to Spanish cheeses, and this dip is proof of how adaptable they can be.
Ingredients
- 1 whole garlic bulb
- 250g Idiazabal cheese, grated
- 200ml double cream
- 100ml whole milk
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Sea salt and cracked black pepper, to taste
Ingredient Notes
Idiazabal can be found in speciality cheese shops and increasingly in supermarkets. If unavailable, a smoked Manchego is the closest substitute. The smoky note is what makes this dip stand apart, so don’t skip it. Roasting the garlic transforms it from sharp to mellow. It becomes soft, sweet, and spreadable, folding into the dip without overwhelming the cheese. Using both cream and milk keeps the texture lush but pourable.
Instructions
Preheat the oven to 180°C. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes until the cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic from the skins.
In a saucepan, combine the cream and milk. Warm gently over medium heat, then stir in the roasted garlic and grated Idiazabal. Stir continuously until the cheese has melted and the dip is smooth. Add smoked paprika, season with salt and pepper, and serve warm with bread, crudités, or roasted potatoes.
Cooking Techniques and Recommendations
Low heat is crucial when melting cheese. High heat risks splitting the mixture, leaving it oily rather than creamy. Stir constantly with a wooden spoon or whisk until the cheese melts smoothly into the cream.
If the dip feels too thick, add a splash more milk. If too thin, let it simmer gently for a few more minutes. Aim for a velvety texture that coats the back of a spoon but still flows when poured.
What to Serve with Idiazabal Cheese Dip
This dip pairs beautifully with rustic breads, but I also like offering it alongside Juicy Goat Cheese Stuffed Piquillo Peppers for contrast. One is creamy and smoky; the other is fresh and bright.
It’s also excellent as part of a spread with Warm Provolone Español with Garlic Toast and Chilli Oil and Quick Fried Queso de Murcia with Honey and Thyme. Together, they showcase cheese at its meltiest and most indulgent.
Wine and Beer Pairings
For wine, a lightly oaked Chardonnay works well, echoing the nutty creaminess of the cheese without overwhelming it. A Basque Txakoli, crisp and slightly effervescent, is another excellent choice, as its acidity balances the richness of the dip.
Beer lovers might enjoy a smoked porter to mirror the cheese’s character. Alternatively, a crisp pilsner provides contrast, cutting through the cream and refreshing the palate.
Frequently Asked Questions
Can this dip be made ahead of time?
Yes. Make the dip, cool it, and store it in the fridge for up to two days. Reheat gently, adding a splash of milk if it thickens too much. For other make-ahead cheese tapas, see my Queso de Murcia al Vino with Honeyed Almonds.
Can I serve this dip cold?
It’s best warm, though it can be spread cold on toast. For a dish designed to be eaten at room temperature, I’d recommend my Idiazabal Cheese Toast with Tomato Confit and Anchovies.
What can I dip into it?
Bread is traditional, but roasted potatoes, grilled vegetables, or even crisps work. The smoky flavour makes it surprisingly versatile.
Is Idiazabal always smoked?
Not always, though most versions are. UnsMoked Idiazabal is milder and works fine in this recipe if you can only find that style.
Tips for Success with Idiazabal Cheese Dip
Roast the garlic until caramelised and golden. Under-roasted garlic will taste sharp and clash with the smoky cheese. Properly roasted cloves bring sweetness and depth. Serve the dip warm and in a heatproof bowl. Cheese-based dips thicken as they cool, so keeping it gently warmed over a tealight or in a small fondue pot helps maintain the right texture.
Recipe Variation Suggestions
Add chopped roasted red peppers for a sweeter dip with colour and a softer edge. This makes the dip more vibrant and pairs beautifully with breadsticks. You can also stir in a little chilli oil for a spicy kick. The heat cuts through the richness and works well in winter when heartier flavours are welcome.
Storage and Reheating for Spanish Cheese Tapas with Idiazabal Dip
Store leftovers in a sealed container in the fridge for up to two days. Reheat gently on the hob or in the microwave at low power, stirring often to avoid separation. Avoid freezing, as the texture becomes grainy once thawed. If you want a freezer-friendly cheese tapas recipe, I’d suggest croquettes, such as my Crispy Manchego and Jamón Croquettes with Aioli.
Creamy Idiazabal Cheese Dip with Roasted Garlic
Ingredients
- 1 bulb Garlic whole
- 250 g Idiazabal cheese grated
- 200 ml Double cream
- 100 ml Milk full fat
- 1 tbsp Olive oil
- ½ tsp Smoked paprika
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 180°C. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes until the cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic from the skins.
- In a saucepan, combine the cream and milk. Warm gently over medium heat, then stir in the roasted garlic and grated Idiazabal. Stir continuously until the cheese has melted and the dip is smooth. Add smoked paprika, season with salt and pepper, and serve warm with bread, crudités, or roasted potatoes.