Ingredients

The following ingredients have 7 Servings
  • 2 cup(s) artichoke hearts, canned. drained thouroughly and chopped
  • 1 cup(s) fontina cheese, grated
  • 1 cup(s) provolone cheese, grated
  • 3/4 cup(s) parmesan cheese, grated
  • 1/2 cup(s) mayonnaise
  • 1/2 cup(s) plain greek yogurt
  • 1/2 cup(s) cream cheese, softened
  • 1 - head of garlic
  • 1 tablespoon(s) olive oil, extra virgin
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) paprika
  • - salt and pepper, to taste
  • 1 - toasted baguette or crusty bread, sliced diagonally

Instruction

  • Preheat oven to 375 degrees.
  • Cut the top off head of garlic and drizzle olive oil over exposed garlic.
  • Wrap garlic head tightly in aluminum foil and roast for 45 minutes, or until garlic is soft and tender.
  • Remove from oven and let cool. Then squeeze roasted garlic out into a small bowl and mash with a fork.
  • In a large bowl, combine mayonnaise, yogurt, cream cheese, onion powder, and salt and pepper. Stir together.
  • Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheese.
  • Taste and adjust seasoning as necessary.
  • Transfer mixture to large baking dish and sprinkle with paprika and parmesan cheese.
  • Bake for 20-25 minutes, or until cheese is melted and bubbly. Optional: broil for 5 minutes to brown the top. Serve immediately with bread.