CHEESY ROASTED GARLIC ARTICHOKE OLIVE DIP

INGREDIENTS
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 1 cup roughly chopped green Gordal Olives from Spain
  • 1 cup roughly chopped black Hojiblanca Olives from Spain
  • 1 cup plain, full-fat yogurt
  • 1 cup Mayonnaise (NOT Miracle Whip!)
  • 1 cup freshly grated parmesan cheese
  • 2 – 14-ounce cans of quartered marinated artichoke hearts, drained
  • 1 ball of mozzarella (about 11-ounces/ 340 grams) cubed
  • 1/4 cup chopped roasted red peppers
  • 1/2 teaspoon each: cayenne and sea salt
  • 1 teaspoon fresh oregano leaves

NEXT instructions you can go  HERE

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