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
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
- Drain the artichoke hearts and place in blender.
- Add all ingredients to the blender and blend until smooth.
- Pour into an oven-safe baking dish.
- 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:
- 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!.
- 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!.