Parmesan, Asiago, fontina and provolone cheeses are blended with artichokes and roasted garlic for a creamy and savory dip. Serve with a toasted baguette for the ultimate Traeger appetizer.
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1/2 cup Fontina cheese
1/2 cup provolone
8 oz cream cheese
1/2 cup mayonnaise
10 cloves garlic, peeled
1 can artichokes, drained and chopped
Olive oil, as needed
1 tsp kosher salt
1 tsp coarse black pepper
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Place garlic cloves in a small oven safe pan and add enough olive oil to coat the garlic.
Place on grill and cook for 35-40 minutes. Garlic is done when soft enough to push a fork through the garlic easily. Remove from grill and let cool.
After cooling, separate the garlic and oil and reserve the garlic-oil for use in other recipes. Place garlic in a bowl and mash with a fork until it is a smooth paste. If it seems dry, add a little of the garlic-oil.
Mix together the Parmesan, Asiago, fontina and provolone cheeses. Set aside 1/2 cup of cheese mixture for topping the dip.
Combine the cheese mixture with the cream cheese, mayonnaise, garlic, and artichokes. Mix well and add salt and pepper to taste.
Place mixture in an oven safe dish and top with 1/2 cup of reserved cheeses.
Place the dip on the grill at 350℉ and bake for 60 minutes.
Serve dip with sliced baguette, crackers or sliced vegetables. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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