Warm Roasted Garlic and Artichoke Dip/Spread

From Jeanette's Healthy Living

This warm dip/spread is pure yumminess. Use it as a dip for vegetables, or as a spread on toasted whole grain bread, or on a sandwich instead of mayonnaise. I bought frozen artichoke hearts from Trader Joes, but most supermarkets carry them in their frozen vegetable section.

One 12-ounce bag frozen artichoke hearts, thawed, then patted dry with a paper towel

5 garlic cloves, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

3 tablespoons plus 1/4 cup extra virgin olive oil, divided

2 teaspoons fresh lemon juice

1/8 teaspoon salt

Spanish smoked paprika

Preheat oven to 375 degrees. Toss artichoke hearts and garlic with oregano, thyme, 3 tablespoons of olive oil, lemon juice and salt. Place in a single layer on a foil-lined baking pan. Cover completely with foil and bake for about 45 minutes, or until garlic is cooked through.

After artichokes and garlic are finished roasting, place in a food processor container and process until completely smooth.

Serve in a bowl, sprinkled with smoked paprika.