Laura Mariano
Ingredients
- 1 head garlic
- extra virgin olive oil
- 1 package (12-count) dinner rolls, halved lengthwise
- 6 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 10 ounces frozen chopped spinach, thawed, and squeezed dry of excess water
- 1 jar marinated artichokes, chopped
- 1 cup shredded fontina or mozzarella cheese
- 1/3 cup grated parmesan or asiago cheese
- 1 teaspoon onion powder
- kosher salt and black pepper (to taste)
- chili flakes (to taste)
- pickled jalapeños (optional)
- 3 tablespoons salted butter, at room temp or melted
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Instructions
1. Preheat the oven to 400° F.
2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
3. Meanwhile, in a bowl mix together the cream cheese, sour cream, spinach, artichokes, half of the mozzarella, half of the parmesan, and the onion powder. Season with salt, pepper, and chili flakes (to taste).
4. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment. Top with spinach dip, then the remaining mozzarella. Arrange the jalapeños on top. Place the top half of the roll over the cheese.
5. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter, remaining parmesan, oregano, parsley, and chili flakes (to taste). Mash the cloves into the butter with a fork. Spread the butter over the top of the rolls. Cover the rolls and bake 10 minutes. Remove the foil and continue baking another 10 minutes, until the cheese has melted.
6. Brush with any remaining garlic butter, serve immediately.
