Roasted Garlic & Artichoke Spread with Garlic Olive Oil & Sicilian Lemon White Balsamic

Roasted until sweet and mellow, whole garlic becomes something you can spread on warm bread. This simple spread leans on two of our shop favorites to turn humble ingredients into a bright, savory dip worth sharing.

Ingredient Spotlight. Our Garlic Olive Oil carries a deep, roasted-garlic aroma that doubles down on the roasted cloves here, while a splash of Sicilian Lemon White Balsamic stirred in at the end brings a clean, citrusy lift that keeps the whole thing from tasting heavy.

Ingredients

• 2 1/2 Cups Peeled Garlic
• 1 Cup of North Conway Olive Oil Company Garlic Olive Oil
• 1/4 Cup of North Conway Olive Oil Company Sicilian Lemon White Balsamic
• 2, 12oz Jars of Artichoke Hearts
• 1/2 tsp Paprika
• Salt & Pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Combine all ingredients except for Sicilian Lemon White Balsamic. Place in small roasting pan & cover with tinfoil. Bake for 25-35 minutes. Let cool.
3. Place roasted ingredients into food processor. Pulse to desired consistency and then add Sicilian Lemon White Balsamic and serve with pita chips or bread.

Chef's Notes

• Roasting the garlic low and covered is what tames its bite and coaxes out that sweet, spreadable softness, so resist the urge to rush it at a higher heat.
• Stir the Sicilian Lemon White Balsamic in only after the mixture has cooled and been pulsed, so its bright citrus note stays fresh rather than cooking off.

Make It Yours

• For a smokier, savory version, swap the Garlic Olive Oil for our Tuscan Herb Olive Oil.
• Fold in a spoonful of grated Parmesan or a pinch of red pepper flakes just before serving for extra depth or a little heat.

Allergens: The spread itself contains none of the major allergens. If you serve it with pita chips or bread, those add gluten.

This recipe was created by Chef Richard Cavallo for North Conway Olive Oil Company. Shop our Garlic Olive Oil at the shop.