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+ servings

Warm Roasted Garlic and Artichoke Dip/Spread

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.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8


  • 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


  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.