My love affair with artichokes continues with this roasted garlic and artichoke dip. Last week Cliff asked me what recipes I was planning to make for the blog. One of the recipes I mentioned was artichoke dip. He said, haven’t we done that already? Of course, we had made spinach artichoke dip before, but this dip has no spinach, and it has roasted garlic AND a panko crust. Completely different!!! And besides, can you ever have too many cheesy, artichokey dips? I think not.
I have been faithful to my old spinach artichoke dip for many years. But, I think this new roasted garlic and artichoke dip might be taking its place as my #1 dip. Let’s start with the obvious. Did I mention that this dip has roasted garlic? And a panko crust? Those are two of my favorite things. If you have never had roasted garlic you are really missing out. Roasted garlic has a completely different flavor than raw garlic. It is sweet and spread on fresh bread, it is just heavenly! And panko, I love the crunch the panko added. PLUS, this dip has mascarpone cheese! Come on! Who could resist roasted garlic, panko, and mascarpone combined with artichokes? I certainly do not have the will power! I highly suggest you add this one to your list of go-to dips!
Here is what you'll need
Brush the flat bread strips with olive oil
Sprinkle with salt, pepper, and chili powder
Bake til crisp
Mash up the roasted garlic
Add the rest of the dip ingredients
Mix well and transfer to an oven safe dish
Mix up the melted butter, panko, and parmesan cheese. Spread on top of dip. Bake.
This one shot straight to the top of my go-to dip list.
Ingredients
2 sheets flat bread
Olive oil
Salt
Pepper
Chili powder
Artichoke dip
4-5 cloves garlic, roasted
14 oz can artichoke hearts, drained
8 ounces mascarpone, softened
1/3 cup light mayonnaise
½ cup mozzarella, shredded
¼ cup parmesan, grated
2 tablespoons hot sauce
salt and pepper to taste
Topping
1/3 cup panko breadcrumbs
Parmesan cheese
1 ½ tablespoons butter, melted
Directions
Pre heat the oven to 400 degrees. Slice the flatbread into sticks. Brush with olive oil and sprinkle with salt, pepper, and chili powder. Bake for 10 minutes or until lightly browned and crisp.
While the flatbread is cooking mash the roasted garlic and combine all dip ingredients. Mix well. I didn’t even chop my artichokes; they fell apart when I stirred everything together. Transfer the dip to an oven safe bowl. Melt the butter and mix in the panko and shredded Parmesan cheese. Sprinkle over the dip. Reduce oven to 375 and bake for 20 minutes.
Source: Adapted from Spoon, Fork, Bacon
