0 min
0 h 0 min
Makes 8 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


If creamy artichoke dip is a favorite, try this new idea using grilled artichoke hearts and roasted garlic to make a thick dip in the food processor. It's delicious!
0 min
0 h 0 min
Makes 8 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
Heat grill pan on high heat. Add artichokes; grill 5 min. or until evenly charred, turning occasionally.
Place artichokes in food processor. Add all remaining ingredients except roasted peppers and WHEAT THINS; process until smooth. Spoon into small bowl. Stir in roasted peppers.
Refrigerate 1 hour.
Serve with WHEAT THINS.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
This flavorful dip can be refrigerated up to 2 days before serving.
Heat oven to 400°F. Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves. Discard slice. Place remaining garlic head, cut side up, on sheet of foil. Drizzle with 1 Tbsp. olive oil; rub gently into garlic to evenly coat exposed cloves. Wrap tightly in foil. Bake 40 min. or until garlic cloves are softened. Cool completely. Press garlic bulb into small bowl to extract roasted cloves.
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