Cheesey Artichoke with Roasted Garlic Dip

By Debra Muir

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Cheesey Artichoke with Roasted Garlic Dip

This recipe makes 8 servings

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  • Preparation time: 35 minutes
  • Cook time : 350 degrees
  • Total time : PT35M

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.

Ingredients

  • 5 fresh cloves garlic , skin on5 fresh cloves garlic, skin on
  • 1/2 tsp olive oil 1/2 tsp olive oil
  • 2 cups mayonnaise 2 cups mayonnaise
  • 1 can (14 oz) artichoke hearts , (water packed)1 can (14 oz) artichoke hearts, (water packed)
  • 1 cup grated mild Cheddar cheese 1 cup grated mild cheddar cheese

Preparation

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.

Additional information : Contest recipe category: Appetizer

Source : Debra Muir

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