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Serves 8-10
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Roasted Garlic Artichoke Olive Dip

Roasted Garlic Artichoke Olive Dip

4.6 from 13 votes
Servings: Serves 8-10
Author: Kristy Norrell

Ingredients

  • 1 head of garlic
  • 1 teaspoon olive oil
  • 2 cups mixed pitted olives, roughly chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup Parmesan cheese, freshly grated
  • 2 (14 oz) cans artichoke hearts, drained and roughly chopped
  • 1 cup fresh mozzarella, cubed
  • 1 (12 oz) jar roasted red peppers, drained and roughly chopped
  • Kosher salt, to taste

Preparation

  1. Preheat oven to 400°F. Slice the top from a head of garlic, leaving the head attached. Place in a small baking dish and drizzle the top with olive oil. Bake until soft and the top is starting to brown, 20-25 minutes. Remove and set aside to cool.
  2. In a large bowl, combine the olives, mayonnaise, sour cream, Parmesan, artichoke hearts, mozzarella, and red peppers.
  3. When garlic has cooled, squeeze cloves from their skins and add to the bowl. Stir to combine, season to taste with salt, and spread into a baking dish.
  4. Bake until dip is hot and bubbly and cheese has melted, 20-25 minutes. Serve and enjoy!