Preheat oven to 375º F.
Cut the top off head of garlic and drizzle olive oil over the exposed garlic.
Wrap tightly in aluminum foil and roast for 45 minutes, or until garlic is soft and tender.
Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash with a fork.
In a large bowl, combine mayonnaise, yogurt, cream cheese, onion powder, salt and pepper, and stir together.
Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheese.
Taste and adjust seasoning, if necessary.
Transfer mixture to a large baking dish and cover with paprika and parmesan cheese.
Bake for 20-25 minutes, or until cheese is melted and bubbly.
Optional: broil for 5 minutes to brown the top.
Remove from oven and serve immediately with sliced bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 76 (80%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.6mg||3 %|
|Sodium 181.4mg||6 %|
|Potassium 43.4mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 95
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