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Warm Roasted Garlic and Artichoke Dip/Spread Recipe

by Jeanette on April 15, 2011 · 12 Comments
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Warm Roasted Garlic and Artichoke Spread on Whole Grain Toast with Roasted Red Pepper and Scallions

I’ve been dreaming of making an garlic and artichoke dip like the one that I bought a while back from a specialty store. Imported from Italy, this little jar cost a bundle, but I was desperate to find a dairy/egg free dip or spread that my son with allergies could eat as a snack or on sandwiches.

Silky smooth, this garlic and artichoke dip was so unusual, unlike anything I’d ever tasted before. But with a hefty price tag, I knew it was a luxury item, and it would be worthwhile trying to make something similar at home.

The jar of artichoke garlic dip I bought simply listed artichokes, olive oil and garlic in the ingredients, so I thought how difficult could it be to make this dip? Although I couldn’t put my finger on how the store-bought artichoke garlic dip was prepared (artichoke hearts are light green, but the dip was almost white – there’s probably a lot more oil in it than I used), I knew that I wanted to use roasted garlic in this recipe, with its sweet mellow flavor.
I decided to roast the artichoke hearts and garlic together with olive oil, thyme, oregano, lemon juice and some salt. After the vegetables were done roasting, I pureed everything and ended up with a luscious, light and creamy dip, different from what I bought, but highly addictive. In fact, my little guy started eating it by the spoonful, and asked for some with carrots for breakfast today. I spread some on his turkey sandwich for lunch, and when he got home from school, he asked for more carrot sticks and Warm Roasted Garlic and Artichoke Dip!
Here’s the recipe:

Warm Roasted Garlic and Artichoke Dip/Spread

This warm dip/spread is pure yumminess. Use it as a dip for vegetables, or as a spread on toasted whole grain bread, or on a sandwich instead of mayonnaise. I bought frozen artichoke hearts from Trader Joes, but most supermarkets carry them in their frozen vegetable section. This dip is definitely at its best served warm.

Warm Roasted Garlic and Artichoke Dip makes the perfect afternoon snack!

Warm Roasted Garlic and Artichoke Dip/Spread

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 8

This dip is best served warm, either with some fresh vegetables or on fresh bread. It is also terrific as a spread on a sandwich in place of mayonnaise.

Ingredients

  • One 12-ounce bag frozen artichoke hearts, thawed, then patted dry with a paper towel
  • 5 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • Spanish smoked paprika, for garnish

Directions

  1. Preheat oven to 375 degrees. Toss artichoke hearts with garlic, oregano, thyme, 3 tablespoons olive oil, lemon juice and salt. Place in a single layer on a foil-lined baking pan. Cover completely with foil and bake for 45 minutes, or until garlic is cooked through.
  2. After artichokes and garlic are finished roasting, place in a food processor and process until completely smooth.
  3. Serve in a bowl, sprinkled with smoked paprika.
http://jeanetteshealthyliving.com/2011/04/warm-roasted-garlic-and-artichoke-dipspread.html

More Dips/Spreads/Snacks:
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Comments

  1. Yum! I bet this was golden!

    I recently made a similar roasted garlic and artichoke dip and it was divine (recipe here: http://tastespace.wordpress.com/2011/02/01/spicy-artichoke-heart-dip/)

    I also thought it paired deliciously with red pepper, spinach and lemon-rosemary baked tofu!
    Recipe here: http://tastespace.wordpress.com/2011/03/17/artichoke-and-spinach-rice-paper-roll-with-lemon-rosemary-baked-tofu/

    YUM!

  2. Jeanette says:

    Thanks Janet! Your dip and rice paper rolls look amazing too!

  3. kim-Cook it Allergy Free says:

    Ooh! This looks like such a quick and easy dip. I might just add this to my Easter menu – what a great and simple idea! Thanks, Jeanette! ;)

  4. Jeanette says:

    Hi Kim – this is super easy to make and so good! It's best served warm and goes well with crudites, on crostini, or as a tartine like the one I made with roasted red peppers on top. Hope you enjoy!

  5. i love artichoke dip…big time! looks awesome :)

  6. I absolutely LOVE dips. And spreads. And anything I can smear all over bread and dip a spoon into. The garlic and artichoke in this – amazing!

  7. Thanks Averie and Joanne – this artichoke garlic spread is so good on sandwiches (I use it instead of mayonnaise) and just about anything!

  8. I can't wait to try this spread.

  9. Jeanette, Iove this idea for a dip, nice that it is served warm. A great change from the usual hummus or guac.

  10. Jeanette says:

    Thanks Maria and Marla! Glad you like this recipe – it is different from the typical dips and spreads and especially yummy warm!

  11. I needed some inspiration this afternoon for a dinner party appetizer – and I found this! thanks so much, it’s delicious!! :)

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