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.
10 Clove garlic, peeled
olive oil
1/2 Cup Parmesan cheese
1/2 Cup Asiago cheese
1/2 Cup fontina cheese
1/2 Cup provolone cheese
8 Ounce cream cheese
1/2 Cup mayonnaise
1 Can artichokes
salt and pepper
10 Clove garlic, peeled
As Needed olive oil
1/2 Cup Parmesan cheese
1/2 Cup Asiago cheese
1/2 Cup fontina cheese
1/2 Cup provolone cheese
8 Ounce cream cheese
1/2 Cup mayonnaise
1 Can artichokes
As Needed salt and pepper