This cheesy baked olive dip is a grown-up spin on classic spinach and artichoke dip. It's rich, creamy, and loaded with roasted garlic and tangy olive and artichoke flavor. Serve it warm with some crackers or crostini for a delicious and unique appetizer that everyone will swoon over!
Ingredients
1headgarlic
1teaspoonolive oil
1cupgreen olives, roughly chopped
1cupblack olives, roughly chopped
1cupplain full-fat yogurt
1cupmayonnaise
1cupfreshly grated parmesan cheese
2 14-ouncecans of quartered marinated artichoke hearts, drained
1ballmozzarella, about 11-ounces/ 340 grams cubed
¼cupchopped roasted red peppers
½teaspoonEACH: cayenne and sea salt
1teaspoonfresh oregano leaves
Instructions
Set your oven to 400 degrees Fahrenheit. Cut the top off the head of garlic and place it in a small baking dish, cut side up. Drizzle it with the oil and place it in your oven. (Don't wait for it to preheat.) Roast the garlic for 25 minutes, or until it is soft and the top is starting to brown. Remove it from the oven and set it aside to cool.
1 head garlic, 1 teaspoon olive oil
While the garlic is roasting, add all the dip ingredients to a large bowl. When the garlic is cool enough to handle, squeeze out the cloves and add them to the bowl. Mix well and then transfer the dip to an ovenproof dish.
1 cup green olives, 1 cup black olives, 1 cup plain full-fat yogurt, 1 cup mayonnaise, 1 cup freshly grated parmesan cheese, 2 14-ounce cans of quartered marinated artichoke hearts, 1 ball mozzarella, ¼ cup chopped roasted red peppers, ½ teaspoon EACH: cayenne and sea salt
Place the dip in the oven and bake for 20-25 minutes, or until it is hot and bubbling and all the cheese has melted. Sprinkle the top with oregano and serve immediately.
1 teaspoon fresh oregano leaves
Notes
The dip can be prepared 2 days ahead of time and kept covered with a beeswax wrap in your fridge. When you are ready, remove the wrap and bake it according to the directions.The big green olives we've used in this recipe are Gordal Olives from Spain. And the delicious little black olives are Hojiblanca Olives from Spain.