Servings: 2 1/4 cups

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Garlicky Artichoke Spread


2 Frieda’s Elephant Garlic Cloves, peeled and cut into quarters
1 14 ounce jar marinated artichoke hearts, drained
1/2 cup reduced-fat mayonnaise
3/4 cup shredded mozzarella, Monterey Jack, or Swiss cheese
1 tablespoon minced fresh parsley


Process the garlic in a food processor or blender until minced. Add the artichoke hearts, mayonnaise and cheese. Cover and blend until finely chopped but not puréed.

Spoon the mixture into a 1-quart baking dish. Bake, covered, at 375 degrees for 25 to 30 minutes, or until heated through. Sprinkle with the parsley. Serve immediately.

Source: “The Purple Kiwi Cookbook” by Karen Caplan.