Artichoke & Roasted Garlic Dip




(picture thanks to wonkywonderful.com) 
Firstly, roast some garlic. Get a few heads (like 4 - for this recipe), chop the top off exposing the cloves. Put them all into some tinfoil - enough to make a little tent for them. Drizzle some olive oil on them, close off the foil and put into a preheated 400 degree oven for 35-40 minutes. Let cool and then pop them right out of their pods. 

I doubled this recipe - served it on Christmas Eve, Christmas Day and we still have some left over. A lot was eaten but it made a lot!!

The following is a single batch: 
  1. 2 heads of Roasted Garlic 
  2. 6 oz Frozen Artichoke Hearts (couldn't find these - used canned)
  3. 4 oz Cream Cheese
  4. 1/2 cup Plain Greek Yogurt
  5. 1/4 cup Mayonnaise
  6. 1/2 tsp Cracked Pepper
  7. 1½ cups Shredded Cheese Blend**
  8. (I used a Parmesan, Asiago, Fontina & Mild Provolone cheese blend - it was labeled "pizza cheese". )
  1. Preheat oven to 350°
  2. Mash roasted garlic cloves with a fork until it becomes a thick paste.
  3. Thaw and drain the frozen artichoke hearts.
  4. Make sure you remove as much liquid as possible then chop artichokes into small pieces.
  5. Reserve 1/2 cup of the shredded cheese blend, put to the side. 
  6. Mix all other ingredients together thoroughly and place into the desired baking dish.
  7. Top with the remaining 1/2 cup of shredded cheese. I suggest you go easy on the cheese on top - it was hard to scoop. 
  8. Bake at 350 degrees for 25-30 minutes then broil for 3-5 minutes until the top is bubbly and brown.
I served this with Trader Joe's Pita Chips and Italian bread crisps. They were perfect. 


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