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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.
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.
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| Warm Roasted Garlic and Artichoke Dip makes the perfect afternoon snack! |
Warm Roasted Garlic and Artichoke Dip/Spread
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
Instructions
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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.
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After artichokes and garlic are finished roasting, place in a food processor and process until completely smooth.
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Serve in a bowl, sprinkled with smoked paprika.
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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!
Thanks Janet! Your dip and rice paper rolls look amazing too!
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! 😉
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!
i love artichoke dip…big time! looks awesome 🙂
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!
Thanks Averie and Joanne – this artichoke garlic spread is so good on sandwiches (I use it instead of mayonnaise) and just about anything!
I can't wait to try this spread.
Jeanette, Iove this idea for a dip, nice that it is served warm. A great change from the usual hummus or guac.
Thanks Maria and Marla! Glad you like this recipe – it is different from the typical dips and spreads and especially yummy warm!
I needed some inspiration this afternoon for a dinner party appetizer – and I found this! thanks so much, it’s delicious!! 🙂
Hi Lauren, so glad you tried this recipe and enjoyed it – it’s one of my favorites!