Artichoke and Roasted Garlic Dip
Try this Artichoke and Roasted Garlic Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup mayonnaise
- 1/2 cup plain greek yogurt
- 4 oz cream cheese
- 6 oz frozen artichoke hearts
- 1/2 tsp cracked pepper
- 1 1/2 cups shredded cheese blend**
- (i used a parmesan asiago, fontina & mild provolone cheese blend)
- 2 heads of roasted garlic*
- Carbohydrate 25.7513453203513 g
- Cholesterol 147.575401657752 mg
- Fat 59.8078420504272 g
- Fiber 6.97203856856206 g
- Protein 13.2808491248043 g
- Saturated Fat 25.3616961555581 g
- Serving Size 1 1 recipe (375g)
- Sodium 944.053032150247 mg
- Sugar 18.7793067517892 g
- Trans Fat 22.5504067074752 g
- Calories 675 calories
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.
