cans (14 oz. each) artichokes packed in water, drained and chopped
c. (2 oz.) Cheddar cheese, grated
- 3 Tbsp. hot pepper sauce
pitted kalamata olives, for garnish
Water crackers, baguette slices and/or crudités (for dipping)
Preheat oven to 450° F. Roast garlic cloves on a small piece of aluminum foil for 15 to 20 minutes until slightly browned. Mash garlic with a fork and combine with artichokes, cheese, mayonnaise and pepper sauce. Reduce oven temperature to 350° F. Spoon mixture into a shallow baking/serving dish. Arrange olives in the center and bake for 15 to 20 minutes or until cheese is melted. Serve with crackers, bread and/orcrudité dippers.
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