Artichoke And Palm Heart Dip Recipes

ROASTED ARTICHOKE HEARTS DIP

Steps:

• Preheat the oven to 425°F.
• Cut any tough edges off the leaves from the artichoke hearts.
• Cut the hearts of palm in half.
• Place the olive oil in a medium-size bowl. Add the artichoke hearts, hearts of palm, and garlic. Toss and pour out onto a baking sheet.
• Roast for 15 minutes. Remove from the oven and place the vegetables in a food processor.
• Process until almost smooth or smooth, your choice. If you would like the mixture a bit thinner, you can add a tablespoon of olive oil at a time.
• The spread is ready to serve with small toasts and pretzels. Sturdier vegetables such as carrots would be wonderful, too.

HOT ARTICHOKE/HEARTS OF PALM DIP

Steps:

• Mix roasted garlic with mayo. Finely chopped fresh garlic can be substituted.
• Mix mayo with remaining ingredients (saving 1/4 cup of cheese) in baking dish.
• Top with remaining cheese.
• Bake at 375 for appx 20 - 30 minutes.
• Serve with crackers, cracked black pepper crackers go really, really well with this.

17 WAYS TO USE CANNED HEARTS OF PALM

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hearts of palm recipe in 30 minutes or less!

ARTICHOKE AND PALM HEART DIP

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, beat together the cream cheese and the mayonnaise until fluffy.
• Stir in the Parmesan cheese, garlic, parsley, and paprika, blending well.
• Coarsely chop the artichokes and palm hearts, and stir in by hand until well combined.
• Spoon into a casserole or fluted quiche dish and bake 25-30 minutes, until bubbly and light golden brown.
• Serve with assorted raw veggies, crackers and baguette slices. Enjoy!

ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

HEARTS OF PALM DIP

Steps:

• Place hearts of palm, chives, cilantro, lime zest and juice, oil, salt, and pepper in a food processor; pulse until combined. Serve, drizzled with more oil, with plantain chips and crudités alongside.

HOT ARTICHOKE CRAB DIP

Steps:

• Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
• (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
• Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
• Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
• Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
• Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

ARTICHOKE HEART DIP

Steps:

• Cut artichoke hearts into small pieces.
• Mix all ingredients together except paprika.
• Put into baking dish and sprinkle paprika on top for color.
• Bake at 350 degrees f for 20 minutes or until bubbly.
• Serve with crackers or baguette thins.