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Artichoke and Roasted Garlic Dip with Baked Flatbread Sticks

Vegetarian • Gluten free • Serves 5-7

Produce

1 14 oz can Artichoke hearts
1 head Garlic
2 Green onions

Condiments

2 tbsp Hot sauce
1/3 cup Mayonnaise, light
2 tsp Mustard, dry

Baking & Spices

1 tbsp Paprika, smoked
1 Salt and pepper

Oils & Vinegars

4 tbsp Olive oil, extra virgin

Dairy

1 1/2 tbsp Butter
8 oz Mascarpone
1/2 cup Mozzarella, part-skim
5/16 cup Parmesan, grated
  • Robyn Ballard

    Artichoke roasted garlic dip recipe

  • R B D

    artichoke roasted garlic dip with flatbread sticks Artichoke and Roasted Garlic Dip with Baked Flatbread Sticks Serves 5 to 7 Ingredients: flatbread sticks: 3 sheets whole wheat flatbread, cut into 1”x4” sticks 3 tablespoons extra virgin olive oil 1 tablespoon smoked paprika artichoke dip: 1 head garlic, top sliced off 1 tablespoon extra virgin olive oil 14 oz can artichoke hearts, drained and chopped 2 green onions, thinly sliced 8 ounces mascarpone, softened 1/3 c light mayonnaise ½ cup part-skim mozzarella, shredded ¼ cup parmesan, grated 2 tablespoons hot sauce 2 teaspoon dry mustard salt and pepper to taste topping: 1/3 cup panko breadcrumbs 1 tablespoon parmesan, grated 1 ½ tablespoons butter, melted 1. Preheat oven to 350°F. 2. Brush the strips of flatbread with the oil and sprinkle with the smoked paprika. 3. Line the strips onto two baking sheets (sprayed with nonstick cooking spray) and bake for 15 to 20 minutes or until crisp and golden brown around the edges. 4. Set aside and allow to cool. 5. While the flatbread cools bring the temperature of the oven up to 375°F. 6. Place the head of garlic onto a small piece of aluminum foil, drizzle with olive and sprinkle with salt and pepper. 7. Loosely wrap the foil around the garlic and roast in the oven for about 45 minutes or until the garlic cloves have softened completely and slightly browned. 8. Carefully squeeze the clove into a bowl and discard the peel. 9. Mash the cloves into a paste and stir in the remaining dip ingredients. Season with salt and pepper. 10. Stir the mixture until fully incorporated. 11. Scoop the dip into a 3 cup baking dish of your choice and set aside. 12. In a small bowl toss together the topping ingredients and sprinkle over the dip filled ramekin. 13. Bake in the oven for 20 to 25 minutes or until the top is golden brown. 14. Allow to cool for a few minutes before serving with whole wheat flatbread crisps.

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