Artichoke and Roasted Garlic Dip

Wonky Wonderful
Artichgarld - Recipe


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