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.
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.