Artichoke and Roasted Garlic Dip



This dip is awesome! It is always a hit. I serve it with pita chips or crackers.


Artichoke and Roasted Garlic Dip

Serves 6

1 hour 20 minutes


1 bulb of garlic, top sliced off

1 Tbsp. extra-virgin olive oil

14-oz. can of artichoke hearts, drained and chopped

2 green onions, thinly sliced

8-oz. mascarpone, softened

1/3 cup mayonnaise

½ cup mozzarella, shredded

¼ cup parmesan, shredded, plus 1 Tbsp.

2 Tbsp. hot sauce

1 tsp. lemon zest

1/3 cup panko breadcrumbs

1 ½ Tbsp. butter


Preheat oven to 375 degrees. Place the head of garlic and roast in the oven for about 45 minutes, until the garlic cloves have softened completely and slightly browned. Carefully squeeze the clove into a bowl and discard the peel. Mash the cloves into a paste and stir in remaining dip ingredients (everything except the breadcrumbs and butter). Season with salt and pepper. Stir the mixture until fully incorporated. Scoop the dip into a baking dish sprinkle breadcrumbs and parmesan on top of dip. Bake for 25 minutes, until top is golden brown.


Inspired by Spoon Fork Bacon


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