Papa Murphy’s Garlic Sauce Recipe: Bold Flavor for Pizza Night

I’ve recreated this restaurant-favorite garlic sauce to bring that bold, creamy flavor to your own kitchen. This version captures the same rich, garlicky punch that makes it irresistible as a pizza dip.

The secret lies in balancing fresh garlic with creamy base ingredients, ensuring smooth texture without overpowering sharpness. A touch of seasoning enhances the depth without complicating the process.

You’ll end up with a versatile sauce that’s perfect for dipping, drizzling, or spreading. It stays fresh in the fridge for up to a week, ready to elevate any meal.

Simple to make with pantry staples, this sauce delivers restaurant-quality taste with minimal effort. Here’s how to make it at home.

Ingredients for Papa Murphy’s Garlic Sauce

Nine simple ingredients blend into that bold, creamy garlic sauce you crave for pizza night.

The mayonnaise and butter form the creamy base here. Duke’s or Hellmann’s for mayo—both have that rich, tangy quality. Fresh garlic is non-negotiable ( jarred just doesn’t cut it). For the Parmesan, grab a wedge of Parmigiano-Reggiano from the specialty cheese section at Whole Foods or your local grocery. It melts beautifully and adds real depth.

No fresh garlic? Garlic powder at double the amount works in a pinch, but the flavor won’t be as bright. Substituting Greek yogurt for mayo lightens it up but changes the tang. The butter can be swapped for olive oil, though the sauce will be less rich. Pre-shredded Parmesan is fine if that’s what you have (just shake it up with a pinch of cornstarch first).

This keeps well—store in an airtight container in the fridge for up to 1 week. The flavors meld and deepen over time. If it thickens too much, a splash of milk or water brings it back to dipping consistency.

Step-by-Step Instructions for Papa Murphy’s Garlic Sauce

Here’s the method I use to create this rich, creamy sauce with perfectly balanced garlic flavor.

Step 1: Mince and Bloom the Garlic

Finely mince the 6 cloves Garlic Cloves until they’re almost paste-like. I find that fresh garlic gives the brightest, most authentic flavor for this sauce. The finer the mince, the more evenly it will distribute throughout the sauce.

Heat the 4 tbsp Butter in a small saucepan over medium-low heat until melted. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. This blooming step removes the raw bite from the garlic while preserving its pungent character.

Step 2: Temper and Combine the Base

Remove the garlic butter from heat and let it cool for 2 minutes. This prevents the mayonnaise from separating when combined with hot liquid. Pour the mixture into a medium bowl containing the 1 cup Mayonnaise.

Whisk vigorously until completely smooth. The sauce should be glossy and well-emulsified. I always use full-fat mayonnaise here as it creates the creamiest texture that clings perfectly to pizza crust or breadsticks.

Step 3: Add the Cheese and Seasonings

Gradually add the 0.25 cup Parmesan Cheese while continuing to whisk. Freshly grated cheese from a block melts more smoothly than pre-grated, which contains anti-caking agents. The sauce will thicken slightly as the cheese incorporates.

Next, add the 0.5 tsp Garlic Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper. The garlic powder might seem redundant, but it adds depth and ensures consistent garlic flavor in every bite. Taste and adjust seasoning if needed.

Step 4: Finish with Brightness and Herbs

Stir in the 1 tbsp Lemon Juice until fully incorporated. This adds the perfect acidic brightness that cuts through the richness of the sauce. Use freshly squeezed juice for the best flavor – the bottled stuff just doesn’t compare.

Finally, sprinkle in the 1 tsp Dried Parsley and stir. The parsley adds a subtle herbal note and a pop of color. Let the sauce rest for 10 minutes at room temperature before serving to allow the flavors to meld together.

The finished sauce should be smooth, creamy, and packed with bold garlic flavor. It will thicken slightly as it cools but remains perfectly spreadable.

Perfect Pairings for These Flavors

Pizza Pairings

This sauce takes pizza night to the next level. I love it with Papa Murphy’s cowboy pizza—the garlic butter base complements the beef and bacon perfectly. It also works beautifully with a simple cheese pizza, adding rich flavor without overpowering the toppings.

Bread Options

For dipping, garlic breadsticks from Papa Murphy’s are my go-to. The sauce’s creamy texture clings perfectly to the crispy bread. Soft pretzel bites are another fun option—the saltiness balances the sauce’s richness beautifully.

Salad Complements

A crisp garden salad with Italian dressing cuts through the sauce’s richness. The acidity refreshes your palate between bites. I toss romaine with cherry tomatoes and shredded Parmesan for a simple side that lets the sauce shine. 🥗

Protein Partners

This sauce pairs surprisingly well with grilled proteins. Try it as a dip for chicken tenders or mozzarella sticks. The garlic flavor enhances the savory notes of the proteins while adding a creamy element to each bite.

Pasta Possibilities

Toss with hot pasta for a quick garlic noodle dish. I use fettuccine and add 1-2 tbsp of pasta water to thin the sauce slightly. It transforms into a creamy pasta coating in minutes.

Vegetable Dippers

For a lighter option, serve with raw veggies like carrots, celery, or bell peppers. The sauce’s bold flavor makes even simple vegetables taste special. I always include cucumber slices for their refreshing crunch. 💪

Frequently Asked Questions