Warm Roasted Garlic and Artichoke Dip/Spread

Warm Roasted Garlic and Artichoke Spread on Whole Grain Toast with Roasted Red Pepper and Scallions

I've been dreaming of making an garlic and artichoke dip like the one that I bought a while back from a specialty store. Imported from Italy, this little jar cost a bundle, but I was desperate to find a dairy/egg free dip or spread that my son with allergies could eat as a snack or on sandwiches.

Silky smooth, this garlic and artichoke dip was so unusual, unlike anything I'd ever tasted before. But with a hefty price tag, I knew it was a luxury item, and it would be worthwhile trying to make something similar at home.

The jar of artichoke garlic dip I bought simply listed artichokes, olive oil and garlic in the ingredients, so I thought how difficult could it be to make this dip? Although I couldn't put my finger on how the store-bought artichoke garlic dip was prepared (artichoke hearts are light green, but the dip was almost white - there's probably a lot more oil in it than I used), I knew that I wanted to use roasted garlic in this recipe, with its sweet mellow flavor.

I decided to roast the artichoke hearts and garlic together with olive oil, thyme, oregano, lemon juice and some salt. After the vegetables were done roasting, I pureed everything and ended up with a luscious, light and creamy dip, different from what I bought, but highly addictive. In fact, my little guy started eating it by the spoonful, and asked for some with carrots for breakfast today. I spread some on his turkey sandwich for lunch, and when he got home from school, he asked for more carrot sticks and Warm Roasted Garlic and Artichoke Dip!

Here's the recipe:

Warm Roasted Garlic and Artichoke Dip/Spread

This warm dip/spread is pure yumminess. Use it as a dip for vegetables, or as a spread on toasted whole grain bread, or on a sandwich instead of mayonnaise. I bought frozen artichoke hearts from Trader Joes, but most supermarkets carry them in their frozen vegetable section. This dip is definitely at its best served warm.

Warm Roasted Garlic and Artichoke Dip makes the perfect afternoon snack!

Printable Recipe
One 12-ounce bag frozen artichoke hearts, thawed, then patted dry with a paper towel

5 garlic cloves, chopped

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

Preheat oven to 375 degrees. Toss artichoke hearts and garlic with oregano, thyme, 3 tablespoons of olive oil, lemon juice and salt. Place in a single layer on a foil-lined baking pan. Cover completely with foil and bake for about 45 minutes, or until garlic is cooked through.

After artichokes and garlic are finished roasting, place in a food processor container and process until completely smooth.

Serve in a bowl, sprinkled with some Spanish smoked paprika.

More Dips/Spreads/Snacks:

Assorted Tartine Recipes 

Easy Orange Beet Dip

Fireworks Black Bean Salsa

Smokey Black Bean Dip 

A Healthier Crab Dip

A Healthier Buffalo Chicken Dip