Artichoke and Roasted Garlic Dip Gluten Free

Artichoke and Roasted Garlic Dip Gluten Free

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)

Directions

  1. First you will need to roast your garlic. See the 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.
  11. How To Roast Garlic
  12. Ingredients
  13. Garlic
  14. Olive Oil
  15. Salt/Pepper (optional)
  16. Instructions
  17. Preheat oven to 375°
  18. Remove some of the loose papery outer skin.
  19. Cut off the garlic top exposing the inner cloves.
  20. Wrap the garlic in foil and place in an oven safe ramekin or baking dish.
  21. Drizzle 1-2 Tablespoons of olive oil over each head of garlic and seal the foil over the top.
  22. Bake garlic for about 40-45 minutes, or until the cloves are soft and golden brown.
  23. Allow garlic to cool then squeeze the garlic and the cloves will pop right out. Or use a cocktail fork to remove each clove individually. (my preferred method)