|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.
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!
- 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 ¼ cup extra virgin olive oil, divided
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon salt
- Spanish smoked paprika, for garnish
- 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.
- After artichokes and garlic are finished roasting, place in a food processor and process until completely smooth.
- Serve in a bowl, sprinkled with smoked paprika.