ARTICHOKE DIP WITH FRESH HERBS
This hot dip gets added creaminess from light mayo, added flavor from thyme and other herbs. Diced tomatoes provide a splash of color.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
- Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1 Tablespoons Dip), Sodium 65 mg, Sugar 1 g, TransFat 0 g
ARTICHOKE DIP WITH FRESH SPINACH
Artichoke dip with fresh spinach.
Provided by sheghost
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
- Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
- Bake in the preheated oven until bubbly, about 45 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 7.3 g, Cholesterol 30.8 mg, Fat 17.1 g, Fiber 1.3 g, Protein 6.7 g, SaturatedFat 7.5 g, Sodium 449.9 mg, Sugar 1.7 g
FRESH ARTICHOKE DIP
This is a good starter recipe to learn how to cook fresh artichoke.....if you want to use the cooked prepared artichoke just skip the fresh boiling step. This dip comes out very good either way.Enjoy :)
Provided by Sabrina Nichols
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 15
Steps:
- 1. BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf- Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water. ( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife. If needing tips on how to clean, prep and boil fresh artichoke go to the link below http://www.oceanmist.com/products/how-to-prepare/how-to-boil-an-artichoke.aspx To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe. If skipping fresh boiling step just chop 14 oz jar of prepared artichoke set aside
- 2. Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft Pre heat oven at 400
- 3. In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
- 4. bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted ( I serve with french bread and or chips & crackers )
ARTICHOKE HEART DIP
Make and share this Artichoke Heart Dip recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 1 batch
Number Of Ingredients 5
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.
Nutrition Facts : Calories 431, Fat 28.6, SaturatedFat 17.3, Cholesterol 88, Sodium 1529, Carbohydrate 4.1, Sugar 0.9, Protein 38.5
FRESH ARTICHOKES WITH LEMON-YOGURT DIP
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. -Jill Haapaniemi, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings (1-1/2 cups dip).
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HOT SPINACH AND ARTICHOKE DIP
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My Nana passed it on to me. I hope you'll enjoy it!
Provided by MRS. SEALS
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
- Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
- Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 1.7 g, Cholesterol 9.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 128.4 mg, Sugar 0.1 g
SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
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