Papa Murphy’s Garlic Sauce Recipe: Creamy Parmesan and Herb Infusion

This creamy garlic sauce captures the signature flavor of your favorite take-and-bake pizza joint. I’ve perfected the balance of rich parmesan, fresh garlic, and a blend of herbs to create a sauce that’s both bold and versatile.

The secret lies in combining mayonnaise and sour cream for a smooth texture that clings perfectly to pizza crusts, breadsticks, or veggies. A touch of lemon juice brightens the flavors without overpowering the garlic and cheese.

What you’ll get is a sauce that’s creamy yet tangy, with just the right amount of garlicky punch. It’s the ideal dip for bread, pizza, or even as a spread for sandwiches and wraps.

Make a batch and store it in the fridge for up to a week—it only gets better as the flavors meld.

Ingredients for Papa Murphy’s Garlic Sauce

Nine simple ingredients blend into that signature creamy, garlicky sauce everyone loves.

The Parmesan is key here—grab a wedge from the deli counter instead of pre-grated. It melts better and tastes way fresher. Kraft or Sargento blocks are solid grocery store options. For the mayo and sour cream, full-fat is non-negotiable (the sauce needs that richness). I always use Hellmann’s mayo and Daisy sour cream—they’ve got that perfect tang.

No fresh garlic? Garlic powder works at half the amount, but fresh is so much better. Short on herbs? Italian seasoning blend covers both parsley and oregano in one go. If you want more brightness, add an extra squeeze of lemon. The sauce thickens in the fridge—thin with a splash of milk if needed.

Keeps beautifully for about 1 week in an airtight container. The flavors actually get better after a day or two. Perfect for dunking pizza crusts (obviously) or spreading on sandwiches—freeze for up to 3 months if you make a big batch.

Step-by-Step Instructions for Creamy Garlic Parmesan Sauce

This foolproof method delivers a rich, smooth sauce that’s ready in minutes.

Step 1: Mince and Prepare the Garlic

Start by finely mincing the 4 cloves Garlic Cloves. I like to press them gently with the flat side of my knife first to loosen the skin before mincing. The finer you chop it, the more evenly the flavor will distribute throughout the sauce.

For best results, use fresh garlic—it has a sharper, more vibrant flavor than pre-minced. Set the minced garlic aside while you gather the remaining ingredients. This step ensures the garlic flavor infuses perfectly without overpowering the sauce.

Step 2: Combine the Creamy Base

In a medium bowl, add the 1 cup Mayonnaise and 0.5 cup Sour Cream. I use full-fat versions for both because they create that ultra-creamy texture you’re after. Whisk them together until the mixture is smooth and fully combined—no streaks should remain.

This base provides the perfect canvas for the other flavors. The mayonnaise adds richness, while the sour cream contributes a subtle tang that balances the garlic and parmesan beautifully. Make sure both are at room temperature for easier mixing.

Step 3: Incorporate the Cheese and Seasonings

Add the 0.5 cup Parmesan Cheese, 0.5 tsp Garlic Powder, 0.25 tsp Salt, and 0.25 tsp Black Pepper to the bowl. Stir well to combine. I recommend using freshly grated parmesan from a block—it melts more smoothly and has a more pronounced flavor than pre-shredded.

The garlic powder enhances the fresh garlic’s depth, while the salt and pepper ensure every bite is perfectly seasoned. If you taste the mixture now, you’ll notice it’s already packed with flavor, but we’re not done yet.

Step 4: Finish with Herbs and Lemon

Add the minced garlic, 1 tbsp Lemon Juice, 1 tsp Dried Parsley, and 1 tsp Dried Oregano to the bowl. I like to crush the dried oregano between my fingers as I add it to release its aromatic oils. Stir everything together until the herbs and garlic are evenly distributed.

The lemon juice brightens the sauce, cutting through the richness of the mayonnaise and cheese. The parsley and oregano add a subtle herbal note that rounds out the flavor profile. Give it a final taste and adjust the salt if needed—some parmesan cheeses are saltier than others.

Transfer the sauce to an airtight container and let it sit for at least 30 minutes before serving. This resting time allows the flavors to meld together, creating a sauce that’s creamy, tangy, and packed with garlic goodness.

Regional Styles of These Flavors

Pacific Northwest Style

In the PNW, I add 1 tbsp fresh dill and 1 tsp smoked paprika to the mix for a subtle woodsy note. The dill brightens the sauce, while the paprika adds depth that pairs perfectly with local seafood. 🌲

Midwest Comfort

For a heartier version, I stir in ¼ cup crumbled blue cheese and swap parsley for 1 tsp dried chives. This creates a bolder, tangier sauce that’s perfect for loading onto thick pizza crusts or breadsticks.

Southwest Fusion

I love adding 1 tsp chipotle powder and 1 tbsp lime juice instead of lemon for a smoky kick. The heat complements the garlic beautifully, and the lime adds a zesty twist that’s perfect for tacos or nachos. 🌶️

East Coast Classic

This version stays true to the original but adds ½ tsp onion powder for extra depth. I also use sharp cheddar alongside the parmesan for a richer, more complex cheese flavor that’s beloved in New York delis.

Southern Twist

I incorporate 1 tbsp buttermilk for a lighter, tangier sauce, and a pinch of cayenne pepper for subtle heat. This variation is fantastic for drizzling over fried chicken or biscuits.

Mediterranean Flair

For a Mediterranean touch, I add 1 tsp dried basil and a splash of balsamic vinegar. The basil enhances the oregano, while the vinegar adds a fruity tang that pairs wonderfully with flatbreads or grilled meats.

Frequently Asked Questions