Roasted Garlic & Artichoke Dip

A show stopper for any gathering. This warm dip is garlicky & smoky - a great flavour combo.


  • 1 head garlic, roasted
  • 1/2 tsp Walnut or olive oil
  • 1 can (14 oz.) Artichoke hearts, drained and chopped
  • 1 cup Bothwell Parmesan, grated
  • 1 cup Mayonnaise
  • 2 tbsp Oil packed sun-dried tomatoes, chopped (optional)
  • 2 tbsp Hemp seeds (optional)


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a shallow ovenproof dish and set aside.
  3. Cut 1/4 inch off the top of the garlic head, leaving the paper skin intact. Place on a piece of foil and drizzle with oil. Wrap in foil and bake for 30 minutes.
  4. Remove garlic from oven and carefully open foil. Allow to cool for 10 minutes.
  5. Squeeze roasted garlic out of skin into large a bowl and mash cloves into a paste.
  6. Mix remaining ingredients, except sun-dried tomatoes and hemp seeds, into the garlic paste.
  7. Spoon mixture into prepared baking dish.
  8.  Bake until hot and bubbly—approximately 15-20 minutes.
  9. Top with sun-dried tomatoes and hemp seeds (optional)
  10. Serve with fresh veggies and grilled pita or naan bread.