It’s very easy to tweak this recipe a little to make it exactly the way you like it. If you can’t find fontina cheese, just replace it with one of your favorites. You can also adjust the seasonings, add chopped fresh herbs or spice it up a little if you prefer hot dishes.
This recipe has become a great success over at 12 Tomatoes! It has received lots of wonderful comments from readers – let’s have a look at what some of them have had to say about it:
Artichoke is 1 of my favs! Will make for next family gathereing. Need new ideas that are vegetarian for niece and family.
It does look wonderful!! I know it tastes good too!!
Can’t wait to try this one. yum! Thanks for sharing.
Ingredients
- 2 cups artichoke hearts (if using canned, drain thoroughly), finely chopped
- 1 cup fontina cheese, grated
- 1 cup mild provolone, grated
- 3/4 cup parmesan cheese, grated
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup cream cheese, softened
- 1 head garlic
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- kosher salt and pepper, to taste
- 1 baguette or crusty bread, sliced diagonally
Instructions:
Preheat oven to 375º F.
Cut the top off head of garlic and drizzle olive oil over the exposed garlic. Wrap tightly in aluminum foil and roast for about 45 minutes, until garlic is soft. Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash with a fork.
Combine mayonnaise, yogurt, cream cheese, onion powder, salt and pepper, and stir together. Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheese. Season to taste.
Transfer mixture to a large baking dish, cover with paprika and parmesan. Bake for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and serve hot.
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Quick Tip: Broil for the last 5 minutes to brown the top.
Thanks to 12 Tomatoes for this spreadable goodness in one dish!
