Papa Murphy’s Garlic Sauce Recipe: Copycat Creamy Herb Blend

This creamy garlic sauce captures the signature flavor of a beloved pizza chain’s dipping sauce with a simple homemade touch.

With just a few pantry staples, you can recreate this rich, herby blend that elevates bread, pizza, or vegetables to new heights.

Ingredients for Papa Murphy’s Garlic Sauce

Just a handful of pantry staples for that signature creamy, herby flavor everyone loves.

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The mayo and sour cream are the base here. Hellmann’s or Duke’s for the mayo—both have that rich, tangy kick. Sour cream should be full-fat (the light stuff separates). Land O’Lakes butter melts beautifully, but any salted butter works. The garlic? Fresh is non-negotiable—those jarred minced ones taste metallic and ruin the vibe completely.

Out of dried parsley? Fresh flat-leaf at double the amount (it’s milder). No oregano? Marjoram or Italian seasoning in a pinch. If you’re avoiding dairy, swap the sour cream for plain Greek yogurt (same tang, less guilt). The butter can be skipped, but the flavor won’t be quite as deep—olive oil works at half the amount.

This keeps for about 1 week in the fridge. The flavors actually get better after a day as everything marries. Stir before using since it’ll thicken up. Don’t freeze it—dairy separates and gets weird.

Step-by-Step Instructions for Creamy Garlic Herb Sauce

This method delivers that signature rich, velvety texture with bold garlic flavor every time.

Step 1: Sauté the Garlic Base

Melt the 2 tbsp Butter in a small saucepan over medium heat. Once foaming, add the 4 cloves Garlic Cloves and cook for 1-2 minutes, stirring constantly, until fragrant and just golden—don’t let it brown or it’ll turn bitter.

This step blooms the garlic’s flavor and removes its raw edge. The butter will carry that aroma into every bite. Remove from heat immediately when you see the first hint of color to preserve that perfect mellow garlic taste.

Step 2: Combine Dairy for Creamy Foundation

In a mixing bowl, whisk together the 1 cup Mayonnaise and 0.5 cup Sour Cream until completely smooth. I use full-fat versions here because they create that ultra-creamy texture you expect from this sauce.

The mayonnaise provides body while the sour cream adds tang to balance the richness. Make sure there are no lumps—this ensures your sauce will be silky smooth when finished.

Step 3: Incorporate Garlic and Seasonings

Slowly pour the warm garlic butter mixture into the mayonnaise base while whisking constantly. This tempering step prevents the mayonnaise from separating. Then add the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Dried Oregano, 0.5 tsp Salt, and 0.25 tsp Black Pepper.

Whisk for another 30 seconds until all the spices are fully distributed. The garlic powder reinforces the fresh garlic, while the oregano adds that subtle herbal note that makes this sauce special.

Step 4: Finish and Adjust to Taste

Stir in the 1 tbsp Dried Parsley and let the sauce rest for 5 minutes to allow the flavors to meld. Taste and adjust the salt if needed—remember the mayonnaise and butter already contain some salt.

For best results, cover and refrigerate for at least 1 hour before serving. This chilling time lets the flavors deepen and the sauce thicken slightly to that perfect dipping consistency.

Essential Equipment for Perfect Results

Mixing Bowls

A sturdy stainless steel mixing bowl is essential for combining your mayo and sour cream base. I recommend a 2-quart size to give you room to whisk without splashing. Cuisinox makes durable ones that last forever.

Whisk or Spoon

For ultra-smooth results, use a balloon whisk—the wide surface area incorporates air and blends ingredients quickly. A silicone spatula works well for scraping every last bit of garlic butter from your saucepan.

Small Saucepan

Choose a 1-2 quart saucepan with a heavy bottom for even heat distribution when blooming your garlic. I love my All-Clad for this—it prevents hot spots that could burn the garlic.

Measuring Tools

Accurate measurements matter for consistency. Use a set of stainless steel measuring spoons and a 1-cup dry measure. I keep a OXO set in my drawer—they nest neatly and never rust.

Storage Containers

For storing your finished sauce, glass jars with airtight lids work perfectly. I use Ball mason jars—they’re inexpensive, easy to clean, and let you see the sauce inside. 💡

Optional Tools

A garlic press makes quick work of mincing cloves, while a microplane gives you ultra-fine texture. These aren’t essential but save time. I’ve had my Zyliss press for over a decade.

Frequently Asked Questions