Artichoke Olive Spread Recipes

ARTICHOKE SPREAD

Artichoke Spread image

A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.

Provided by SARAHSUE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g

OLIVE ARTICHOKE DIP

Olive Artichoke Dip image

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 6

Ingredients

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and diced
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chiles
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons mayonnaise
Sliced French bread or tortilla chips

Steps:

Preheat oven to 350°. In a small bowl, combine the first 5 ingredients. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, until bubbly, 20-25 minutes. Serve with bread or chips.

Nutrition Facts : Calories 41 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

ARTICHOKE OLIVE SPREAD

ARTICHOKE OLIVE SPREAD image

Categories Condiment/Spread Vegetable Appetizer Healthy

Yield 10

Number Of Ingredients 8

Ingredients

1 garlic clove
Kosher salt
1 tbsp capers, rinsed and drained
12 oz frozen artichoke hearts
1 cup large green olives stuffed with red peppers
1/4 cup olive oil
Juice of 1/2 large lemon
Salt and pepper

Steps:

Mash garlic clove with 2 pinches of kosher salt until paste with mortar and pestle (or back of knife.) Boil artichoke hearts following package instructions drain and let cool. Put all ingredients in food processor and process until everything is rough chop and well combined. Add salt and pepper, more lemon to taste.

ARTICHOKE AND OLIVE FARRO SALAD

Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

ARTICHOKE & OLIVE DIP

Artichoke & olive dip image

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

Provided by Jane Hornby

Categories Buffet, Canapes

Time 15m

Number Of Ingredients 5

Ingredients

280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
340g jar pitted green olives , drained, 1 olive reserved, to serve
25g pine nuts
50g parmesan (or vegetarian alternative), finely grated
juice ½ lemon

Steps:

Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Nutrition Facts : Calories 179 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.14 milligram of sodium

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES

Artichoke Olive Dip with Fennel Crudites image

Categories Condiment/Spread Food Processor Garlic Olive Vegetarian Quick & Easy Artichoke Fennel Chill Vegan Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

Steps:

In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.

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