Artichoke and Roasted Garlic Dip with Baked Flatbread Sticks
Servings: 7
Calories: 385kcal
Ingredients
flatbread sticks
- 3 sheets whole wheat flatbread, cut into 1”x4” sticks
- 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
artichoke dip
- 1 head garlic, top sliced off
- 1 tablespoon extra virgin olive oil
- 14 ounce can artichoke hearts, drained and chopped
- 2 green onions, thinly sliced
- 8 ounces mascarpone, softened
- ⅓ cup light mayonnaise
- ½ cup part-skim mozzarella, shredded
- ¼ cup parmesan, grated
- 2 tablespoons hot sauce
- 2 teaspoon dry mustard
- salt and pepper to taste
topping
- ⅓ cup panko breadcrumbs
- 1 tablespoon parmesan, grated
- 1 ½ tablespoons butter, melted
Instructions
- Preheat oven to 350°F.
- Brush the strips of flatbread with the oil and sprinkle with the smoked paprika.
- Line the strips onto two baking sheets (sprayed with nonstick cooking spray) and bake for 15 to 20 minutes or until crisp and golden brown around the edges.
- Set aside and allow to cool.
- While the flatbread cools bring the temperature of the oven up to 375°F.
- Place the head of garlic onto a small piece of aluminum foil, drizzle with olive and sprinkle with salt and pepper.
- Loosely wrap the foil around the garlic and roast in the oven for about 45 minutes or until the garlic cloves have softened completely and slightly browned.
- Carefully squeeze the clove into a bowl and discard the peel.
- Mash the cloves into a paste and stir in the remaining dip ingredients. Season with salt and pepper.
- Stir the mixture until fully incorporated.
- Scoop the dip into a 3 cup baking dish of your choice and set aside.
- In a small bowl toss together the topping ingredients and sprinkle over the dip filled ramekin.
- Bake in the oven for 20 to 25 minutes or until the top is golden brown.
- Allow to cool for a few minutes before serving with whole wheat flatbread crisps.
Nutrition
Calories: 385kcal | Carbohydrates: 8g | Protein: 7g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 572mg | Potassium: 50mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1699IU | Vitamin C: 15mg | Calcium: 178mg | Iron: 1mg