I made an artichoke dip yesterday (artichoke hearts, mozzarella/parmesan, low-fat mayo) and it has way too much garlic in it. I certainly don't want to toss it out. I thought of using it as a pizza topping, not sure if that'll tone down the garlic enough.
Any suggestions for toning down the garlic, besides adding more stuff? Party's over, I don't want to have a half-gallon of dip on my hand! Thanks in advance.