Cheesy Garlic Artichoke Spread

"This is perfection spread on a crusty baguette!" And, PERFECT to serve while watching the SEAHAWKS WIN!!!!!!!!!!!!!!!
(serves 6-8)

2 cups artichoke hearts (if using canned or jarred, drain thoroughly), finely chopped
1 cup fontina cheese, grated
1 cup mild provolone (I like Belgioso*), grated
3/4 cup Parmesan, grated
1/2 cup light* mayo.
1/2 cup plain Greek yogurt
1/2 cup cream cheese with chives*, softened
1 head of garlic
1 T. EVOO
1 t. onion powder
1 t. paprika
Kosher salt and freshly* ground pepper, to taste
1 baguette or crusty bread, sliced diagonally

Preheat oven to 375. Cut the top off the head of garlic and drizzle olive oil over the exposed garlic. Wrap tightly in aluminum foil and roast for 45 mins., or until garlic is soft and tender. Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash it with a fork. In a large bowl, combine mayo., yogurt, cream cheese, onion powder, S&P, and stir together. Mix in chopped artichokes and roasted garlic, then add fontina and provolone cheeses. Taste and adjust seasoning, if necessary. Transfer mixture to a large baking dish and cover with paprika and Parmesan. Bake for 20-25 mins. at 375 or until cheese is melted and bubbly. Optional: broil for 5 mins. to brown top. Remove from oven and serve immediately with sliced bread. And, jump outta the way so you won't get mowed down!! Wha wha wha.

"We find in life exactly what we put into it." ~ Ralph Waldo Emerson

Love,

MM