Garlic Gold Organic Nuggets, Italian Herb, 1.6 Ounce (Pack of 6) 2 whole bulbs garlic 2 tablespoons Garlic Gold Oil 4 ounces cream cheese, softened at room temperature 1/2 cup Greek yogurt 1/4 cup mayonnaise 1/4 cup  Garlic Gold Italian Herb Nuggets 1 1/2 cups shredded Parmesan cheese 6 ounces frozen artichoke hearts, defrosted and coarsely chopped Preheat  the oven to 350F. Cut off the tops of the bulbs of garlic and place  them in a small baking dish. Drizzle each bulb with the Garlic Gold Oil. Cover the dish tightly with foil and bake for one hour. Allow the garlic to cool to room temperature. In  a medium mixing bowl, squeeze the garlic cloves out of their peels. Use  a fork to mash the cloves into a thick paste. Add the cream cheese, yogurt, and mayonnaise and stir to combine evenly. Stir in three  tablespoons of the Italian Nuggets, a cup of the Parmesan cheese, and  all of the artichoke hearts. Spoon the mixture into a small baking dish, just large enough to fit the dip.  Sprinkle the remaining tablespoon of Italian Herb Nuggets and 1/2 cup of cheese on top. Bake for about 20 minutes at 350F, until the dip is hot through and through  and the cheese on top is bubbly and browned. Serve with kettle chips,  slices of baguette, or any of your favorite dippers.