Another great Artichoke Spread

Ingredients

2 cups artichoke hearts (if using canned, drain thoroughly), finely chopped

1 cup Fontina cheese, grated

1 cup mild provolone, 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 freshly ground pepper, to taste

1 baguette or crusty bread, sliced diagonally

Directions

Step 1: Preheat oven to 375º F.

Step 2: Cut the top off head of garlic and drizzle olive oil over the exposed garlic.

Step 3: Wrap tightly in aluminum foil, cooking paper or a garlic roaster and roast for 45 minutes, or until garlic is soft and tender.

Step 4: Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash with a fork.

Step 5: In a large bowl, combine mayonnaise, yogurt, cream cheese, onion powder, salt and pepper, and stir together.

Step 6: Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheese.

Step 7: Taste and adjust seasoning, if necessary.

Step 8: Transfer mixture to a large baking dish and cover with paprika and parmesan cheese.

Step 9: Bake for 20-25 minutes, or until cheese is melted and bubbly. Optional: broil for 5 minutes to brown the top.

Step 10: Remove from oven and serve immediately with sliced bread.