Another great Artichoke Spread
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
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.