Étapes

• Step 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Place garlic cloves in a small oven-safe pan and add enough olive oil to coat the garlic.

  Ingrédients

  • 10 Clove ail, pelé

  • As Needed huile d’olive

• Step 3

  Place on grill and cook for 35 to 40 minutes. Garlic is done when soft enough to push a fork through the garlic easily. Remove from grill and let cool.

  00:35

  350 ˚F / 177 ˚C

• Step 4

  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.

• Step 5

  Mix together the Parmesan, Asiago, fontina and provolone cheeses. Set aside 1/2 cup of cheese mixture for topping the dip.

  Ingrédients

  • 1/2 Cup Fromage parmesan

  • 1/2 Cup Fromage asiago

  • 1/2 Cup fromage fontina

  • 1/2 Cup fromage provolone

• Step 6

  Combine the cheese mixture with the cream cheese, mayonnaise, garlic and artichokes. Mix well and add salt and pepper to taste.

  Ingrédients

  • 8 Ounce fromage à la crème

  • 1/2 Cup Mayonnaise

  • 1  (14 oz) artichokes, drained and chopped

  • As Needed sel cachère

  • As Needed poivre noir concassé

• Step 7

  Place mixture in an oven-safe dish and top with 1/2 cup of reserved cheeses.

• Step 8

  Place the dip on the grill at 350℉ and bake for 60 minutes.

  01:00

  350 ˚F / 177 ˚C

• Step 9

  Serve dip with sliced baguette, crackers or sliced vegetables. Enjoy!

  Ingrédients

  •  sliced baguette, crackers or sliced vegetables, for serving