Ingredients:

  • 1 head garlic (approx. 30g)
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 14 oz artichoke hearts, drained and chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap tightly in aluminum foil. Roast for 20 minutes until the cloves are soft and golden, then squeeze the cloves out of the skin into a small bowl.
  2. In a medium bowl, beat the softened cream cheese and mayonnaise together until the mixture is smooth and uniform. Fold in the roasted garlic cloves, lemon juice, salt, and black pepper.
  3. Fold in the chopped artichoke hearts and half of the mozzarella and parmesan cheese, stirring until the artichokes are evenly distributed and the dip is thick.
  4. Spread the mixture into a 1-quart baking dish and top with the remaining mozzarella and parmesan. Bake at 350°F (175°C) for 20-25 minutes.
  5. Finish under the broiler for 2-3 minutes until the top is mahogany-colored and bubbling at the edges. Garnish with chopped fresh parsley.