Artichoke And Brie Dip Recipes

BRIE AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine cream cheese, mayonnaise, onion powder, oregano, salt, pepper and garlic until well blended.
• Add in chopped artichoke bottoms and mix well.
• Add brie chunks and mix well.
• Place in a greased 9 x 13 baking dish and bake for 25-30 minutes, or until the edges are bubbly.
• Serve warm with bread chunks or your favorite crackers.

ARTICHOKE-BRIE DIP

Steps:

• Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
• Add Brie and mix well.
• Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
• Serve warm. Great with party rye, sourdough bread, or crackers.

BAKED CRAB, BRIE, AND ARTICHOKE DIP

Steps:

• Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
• Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.
• Serve dip hot with toasts.

BAKED CRAB, BRIE, AND ARTICHOKE DIP

Steps:

• Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
• Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• Serve dip hot with toasts.

BRIE, CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
• Trim and finely chop leek.
• In a large bowl of water wash leek well and lift from water into a large sieve to drain.
• Finely chop onion.
• Rinse and finely chop artichoke hearts.
• Squeeze dry and finely chop spinach.
• Discard rind from Brie and cut into 1/4-inch pieces.
• In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach.
• Add wine and cook, stirring, 3 minutes.
• Add cream and simmer, stirring, 1 minute.
• Add Brie, stirring until it just begins to melt.
• Remove skillet from heat and stir herbs into mixture.
• In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
• Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
• Serve dip hot with toasts.