INGREDIENTS
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2 cups artichoke hearts (if using canned, drain thoroughly), finely chopped
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1 cup fontina cheese, grated
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1 cup mild provolone, grated
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3/4 cup parmesan cheese, grated
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1/2 cup mayonnaise
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1/2 cup plain Greek yogurt
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1/2 cup cream cheese, softened
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1 head garlic
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1 tablespoon extra-virgin olive oil
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1 teaspoon onion powder
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1 teaspoon paprika
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kosher salt and pepper, to taste
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1 baguette or crusty bread, sliced diagonally