Ingredients:

  • 1 whole head of Garlic
  • 1 teaspoon Olive Oil
  • Pinch of Sea Salt
  • 1 tablespoon Warm Water
  • 8 oz Full-Fat Cream Cheese, softened to room temperature
  • 1/2 cup Sour Cream (full fat preferred)
  • 1/2 cup Mayonnaise (good quality)
  • 1 cup Finely Grated Parmesan Cheese
  • 1/2 cup Sharp Cheddar Cheese, shredded
  • 1 cup Low-Moisture Mozzarella Cheese, shredded (divided)
  • 1 (14 oz) can Artichoke Hearts, drained very well and roughly chopped
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 teaspoon Smoked Paprika (optional)
  • Pinch of Cayenne Pepper

Instructions:

  1. Prep the Oven & Garlic: Preheat the oven to 400°F (200°C). Slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle with 1 tsp olive oil and sprinkle with salt. Wrap tightly in foil and place in a small ramekin.
  2. Roast: Bake for 20-25 minutes, or until the cloves are soft and golden brown. Remove and let cool slightly.
  3. Mash: Once cool enough to handle, squeeze the roasted garlic cloves into a small bowl. Discard the skins. Add 1 tablespoon of warm water and mash the garlic thoroughly into a smooth paste. Set aside.
  4. Combine the Base: In a large mixing bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until completely smooth and lump-free.
  5. Add Cheeses and Seasoning: Stir in the Parmesan, Cheddar, black pepper, paprika, and cayenne. Reserve 1/2 cup of the shredded Mozzarella for the topping.
  6. Incorporate Mix-Ins: Gently fold in the mashed roasted garlic paste and the drained, chopped artichoke hearts. Ensure the artichoke pieces are evenly distributed.
  7. Transfer and Top: Scrape the mixture into an 8-inch x 8-inch baking dish. Smooth the top with a spatula. Sprinkle the reserved 1/2 cup of shredded Mozzarella evenly over the top layer.
  8. Bake: Bake for 20-25 minutes, or until the edges are bubbling vigorously and the cheese on top is melted and turning golden brown.
  9. Rest and Serve: Allow the dip to rest out of the oven for 5 minutes before serving. Serve piping hot with tortilla chips or toasted baguette slices.