Artichoke and Asiago Dip
This dip is always the life of the party. Made with four different cheeses, roasted garlic, and artichokes, it’s a crowd pleaser. Perfect for game day, or a potluck.
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup sour cream or sub Greek yogurt
- 1 can artichoke hearts drained and chopped
- 1/4 tsp pepper
- 1/2 cup asiago cheese grated
- 1/4 cup old cheddar cheese grated
- 1/4 cup parmesan cheese grated
- 1 head roasted garlic
- 1 tsp olive oil
Preheat oven to 400 degrees.
Cut the top off of the head of garlic, and place it on a piece of aluminum foil. Drizzle with a little bit of olive oil, wrap it tightly, and bake for 35-45 minutes. It’s usually done once you can smell it.
Remove the garlic from the oven, and carefully open the foil pack. Let the garlic cool.
Put the cream cheese, mayonnaise, and sour cream in a medium sized mixing bowl. Stir together until well combined.
Add the artichokes, pepper, 1/4 cup of the asiago cheese, and the parmesan cheeses. Stir until well combined.
Squeeze the roasted garlic cloves from their shells, and add it to the dip. Mix until it’s well incorporated.
Place in a baking dish, and sprinkle the top with the old cheddar and remaining asiago.
Bake at 350 degrees for 35-45 minutes. It’s done when the top is brown and bubbly.
Feel free to use whatever cheeses you have on hand! I always make sure I use Asiago, but the other two cheeses I switch it up based on what’s in my fridge. I’ve used mozzarella, gouda, medium cheddar. Whatever is your preference.