Artichoke Spread with Roasted Garlic
 From the Oregonian FoodDay

1 6 ½-ounce jar marinated artichokes, drained and chopped
1 cup reduced-fat or regular mayonnaise
1 cup freshly grated Parmesan cheese
½ cup freshly grated Mozzarella cheese
5 peeled cloves roasted garlic, mashed, from roasted head of garlic (see note)
Optional additions: chopped fresh cilantro, snipped marinated sun-dried tomatoes, mushrooms
Salt and pepper

Optional toppings:
¼ cup seasoned bread crumbs
1 tablespoon dried or minces fresh chives
1 tablespoon minced fresh cilantro

¼ teaspoon paprika
Pita bread, crackers, French bread or fresh vegetables

    Preheat oven to 375 degrees.

    In a medium owl, mix together marinated artichokes, mayonnaise, Parmesan cheese, mozzarella cheese, mashed roasted garlic and any of optional additions, if desired. Season to taste with salt and pepper.

    Place in a 1-quart glass dish or 5-cup soufflé dish. Add optional toppings, if desired, and garnish with paprika. Bake 20 minutes, on until edges are bubbling.

    Serve with pita, crackers, French bread, or vegetables. Makes about 3 cups.

Note: To roast garlic, leave papery skin on a head of garlic. Cut about a fourth off the top to expose tips. Drizzle with olive oil and wrap in foil or place in pottery garlic roaster. Bake at 350 degrees about 45 minutes or 1 hour for a larger head.

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Mika ^_^