Artichoke and Roasted Garlic Dip
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Ingredients
- 2 heads of Roasted Garlic*
- 6 oz Frozen Artichoke Hearts
- 4 oz Cream Cheese
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Mayonnaise
- 1/2 tsp Cracked Pepper
- 1½ cups Shredded Cheese Blend**
- (I used a Parmesan, Asiago, Fontina & Mild Provolone cheese blend)
Instructions
- First you will need to roast your garlic. See the How To Roast Garlic link below this recipe.
- Preheat oven to 350°
- Mash roasted garlic cloves with a fork until it becomes a thick paste.
- Thaw and drain the frozen artichoke hearts.
- Make sure you remove as much liquid as possible then chop artichokes into small pieces.
- Reserve 1/2 cup of the shredded cheese blend, put to the side.
- Mix all other ingredients together thoroughly and place into the desired baking dish.
- Top with the remaining 1/2 cup of shredded cheese.
- I also added a little more cracked pepper and an artichoke heart to garnish.
- Bake at 350 degrees for 25-30 minutes then broil for 3-5 minutes until the top is bubbly and brown.
Notes
- *If you are timid about garlic, use only one head of roasted garlic.
- **You don’t need this exact cheese blend but something similar with melty cheeses.
- This recipe makes approximately 3 cups of dip.
- If you are preparing this for a large group I suggest doubling the recipe.
