Artichokes With Dijon Dill Dip Recipes

DIJON-STYLE ARTICHOKE DIP

Steps:

• In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

WARM & CREAMY ARTICHOKE & DILL DIP - SO GOOD!

Steps:

• 1. Preheat oven to 350 degree F. In a medium sized bowl, beat the softened cream cheese until fluffy. Stir in the sour cream & mayonnaise until well combined.
• 2. Next, stir in the dill weed and minced garlic, thoroughly blending.
• 3. Add the Parmesan cheese and well drained Artichokes. Add pepper flakes now, if using ~ I didn't this time...Stir well.
• 4. Spread into a small casserole dish, I sometimes use a small pie plate. ( there is 2 cups worth of dip, so use dish that will hold the dip). Sprinkle with a pinch of dill and Parmesan cheese.
• 5. Bake for 45 minutes or until beginning to turn golden. Great served with crackers or french bread baguettes. Can be served at any temperature. Enjoy this yummy deliciousness. One of my most requested dips.

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

ARTICHOKE DILL DIP

Steps:

• Preheat oven to 350 degrees. Drain and chop artichoke hearts. Mix all ingredients together and bake in a casserole dish sprayed with Pam for 25 minutes. Serve hot with toast rounds or crackers.

ARTICHOKES WITH LEMON AND DILL

Steps:

• Pour 2 tablespoons lemon juice into large bowl of water. Cut stem from 1 artichoke; pull off and discard 3 outer bottom layers of leaves, exposing pale green base. Carefully trim artichoke base and leaf ends. Cut artichoke in half. Using small spoon, remove choke and prickly leaves from center. Rub cut edges of artichoke with cut side of lemon half. Place artichoke in bowl of water and lemon juice. Repeat trimming of remaining artichokes, placing each in water with lemon juice.
• Heat oil in large Dutch oven over medium-high heat. Add green onions; sauté until tender, about 3 minutes. Add 3 cups water, dill, sugar, salt and 1/4 cup lemon juice. Bring to simmer. Drain artichokes; add to Dutch oven. Cover, simmer until artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 minutes. Using slotted spoon, transfer artichokes to platter; reserve cooking liquid. Test artichokes with foil to keep warm, if desired.
• Place flour in small bowl. Whisk in 1/2 cup cooking liquid. Pour flour mixture into liquid in Dutch oven; bring to boil, stirring. Cook until sauce thickens, stirring constantly and thinning with more water if necessary, about 2 minutes. Season with salt and pepper. Pour over artichokes. Serve warm or at room temperature.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE

Steps:

• Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
• Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
• Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
• Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
• To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.