Artichoke and Roasted Garlic Dip

Artichoke Dip

I have the perfect appetizer for your next onboard gathering.  This dip is creamy, rich and overflowing with flavour.  It is ooey-gooey cheesy goodness and extremely addictive.  This is not your ordinary artichoke dip. It is bursting with pungent roasted garlic.


    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)


    First you will need to roast your garlic. See the How To Roast Garlic link below this recipe.
Roasted Garlic Dip    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.


    *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.

By WonkyWonderful

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