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Recipe from Nick Testa and Russell Ashton, The Wren, New York City

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6-8 servings


  • 2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans)
  • 1 cup shredded muenster cheese
  • 1 cup goat cheese
  • 1 cup ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 head garlic
  • 1/4 cup plus one teaspoon olive oil
  • 1/4 cup mayonnaise
  • Juice of 1/4 lemon
  • Salt
  • Freshly ground pepper


1. Preheat the oven to 300°. Arrange the garlic cut side up on a sheet of foil and drizzle with the teaspoon of olive oil. Season the garlic with salt and pepper and wrap it in the foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins and mash.

2. In a food processor, pulse the artichoke hearts until coarsely chopped. Set aside.

3. Combine cheeses, roasted garlic, olive oil, mayonnaise and lemon juice in a food processor and blend until smooth. Transfer to a large bowl and fold in artichoke hearts. Season with salt and pepper.