I usually serve this dip as an appetizer but have enjoyed it as an evening snack when your longing for something with lots of flavor. Opinions vary as to whether it should be served hot or cold but I personally enjoy it hot from the oven with tostito chips or on crackers. If any dip is left over, which is not usual, I refrigerate it and enjoy it cold the next day if I can get to it before someone else does.
Portion size8 servings
Credits :Debra Muir
Ingredients
Method
Place 5 unpeeled garlic cloves on small piece of foil and drizzle with olive oil. Roast garlic 15-20 minutes till light brown. Remove from oven and squeeze garlic from the skins into bowl. Discard skins. Mash roasted garlic with fork and add mayonnaise stirring well till blended. Drain artichokes and squeeze lightly to remove excess water. Chop into bite sized pieces and add to mayonnaise and garlic mixture along with 3/4 cup of the grated cheddar. Mix well. Scoop mixture into two onion soup bowls and sprinkle remaining 1/4 cup of grated cheddar on top. Bake in 350 degree oven for 15-20 min. or till hot and bubbly. Serve with tostito rounds or crackers.
