INGREDIENTS
•
2 heads of Roasted Garlic*
•
6 oz Frozen Artichoke Hearts
•
4 oz Cream Cheese
•
1/2 cup Plain Greek Yogurt
•
1/4 cup Mayonnaise
•
1/2 tsp Cracked Pepper
•
1½ cups Shredded Cheese Blend**
•
(I used a Parmesan, Asiago, Fontina & Mild Provolone cheese blend)
Go To Recipe