Saturday, May 4, 2013

artichoke and roasted garlic dip



This stuff is so good that I couldn't even get a picture before people swarmed in and ate it. I found this recipe while trying to think of something to do with roasted garlic that was not 'eat it with a spoon because it's magically delicious.' Original is here, but I modified it quite a bit.

Artichoke and Roasted Garlic Dip

dip:
2 heads garlic
olive oil
1 can artichoke hearts, diced
2-4 green onions, sliced thin
8 oz mascarpone cheese
1/3 cup mayonnaise
1/2-2/3 cup sharp cheddar (or similar)
1/4 cup grated parmesan
1 tablespoon whole-seed mustard
1-2 tablespoons sriracha sauce
salt and pepper to taste

topping:
1/3 cup panko
1/4 cup grated parmesan
1 1/2 tablespoons melted butter

Preheat the oven to 375ºF. Slice the top 1/2 inch or so off the heads of garlic, and discard any loose bits of peel. Put the garlic on a square of tin foil, drizzle with olive oil and sprinkle with salt and pepper. Loosely wrap the foil around the garlic and bake for about an hour or until the cloves are soft and mushy. Be smarter than me and wait until they cool before squeezing the softened cloves out into a large mixing bowl.

Mix the artichokes, onions, cheeses, mayo, mustard, and sriracha in with the garlic, and add salt and pepper to your liking. Transfer to a baking dish. Mix the topping ingredients together and spread evenly over the dip.

Bake at 375 for 20-30 minutes (depending on how deep your dish is), until the panko browns a bit and the edges of the dish are bubbling. Serve with baguette slices or crackers.

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