Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
crock of roasted garlic artichoke dip on tray with crostini, garnished with parsley

Roasted Garlic Artichoke Dip


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Colleen

Description

The classic, creamy Artichoke Dip goes to new flavor heights with the delicious addition of roasted garlic. Luscious as a dip with crostini, as a sandwich spread, or layered on bagels with lox, this Artichoke Dip tastes amazing.


Ingredients

Scale

Ingredients Needed

-1 12-ounce can artichokes, quartered and drained; you can use chopped artichokes also.

-12 ounces sour cream

-4 ounces cream cheese

-6 cloves roasted garlic (see notes below)

-1/2 teaspoon lemon zest; this brightens the dish and complements the artichoke flavor beautifully

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground  black pepper


Instructions

  1. Drain the artichoke hearts and place in blender.
  2. Add all ingredients to the blender and blend until smooth.
  3. Pour into an oven-safe baking dish.
  4. Bake in oven for about an hour, or until the top becomes golden brown.

Serve as a dip with crostini or crudité. Or spread on sandwiches for an incredibly decadent treat!

Notes

Note: You can buy roasted garlic, but it’s so easy to make you own. AND it makes your kitchen smell amazing. There are two ways to make it:

  1. Whole head method: Cut the top 1/2 inch off a head of garlic, exposing the cloves. Place the head of garlic on a sheet of aluminum foil and drizzle with 2-3 Tablespoons of Olive Oil. Pinch the aluminum foil closed to form a pouch. Bake in oven at 250°F for 1 hour. Remove the head and allow to cool. Squeeze the roasted garlic head and the cloves will pop out.  Reserve the garlic oil and save in a jar. Use it for drizzling on top of sandwiches, grilled bread, roasted vegetables, scrambled eggs, baked feta, the list goes on!.
  2. Individual clove method: Smash the cloves with the side of a knife and peel the cloves from their skin. Place in a small oven safe dish and cover halfway with olive oil. Cover the dish with aluminum foil and bake in the oven at 250°F for an hour.  Reserve the garlic oil and save in a jar. Use it for drizzling on top of sandwiches, grilled bread, roasted vegetables, scrambled eggs, baked feta, the list goes on!.