ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP
This cheesy, creamy spinach artichoke dip couldn't be simpler - just mix together and bake! Serve with French or sourdough bread. Recipe created by Amie Knudson.
Provided by Shamrock Farms
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
- Pour into a greased 8-inch or 9-inch pie plate or baking dish.
- Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 22.2 g, Cholesterol 42.9 mg, Fat 13 g, Fiber 2.5 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 546.4 mg, Sugar 1.2 g
CHEESE & GARLIC PULL-APART LOAF
Make this tasty cheese and garlic loaf to use up leftover cheddar and parmesan. It makes a great savoury snack, or an easy lunch with cold meats
Provided by Lulu Grimes
Categories Afternoon tea, Lunch, Side dish, Snack
Time 1h20m
Number Of Ingredients 6
Steps:
- Butter a 900g loaf tin and line with baking parchment that comes well above the longer sides. Make up the bread following the pack instructions. Leave the dough to rest under a cloth for 10 mins. Shape into a log on a lightly floured surface and divide it into six pieces. Mix the cheese, garlic, parsley and butter together.
- Roll each piece of dough out into a rectangle, or as near to a rectangle as you can, the width should be just shorter than the width of the tin and the length about twice the depth of the tin, and lay the rectangles out side by side. Divide the cheese mixture between them (reserving 1 tbsp) and spread it out as much as possible. Fold each rectangle in half and then put them into the tin one after the other, starting at one end. You may need to squeeze them a bit to fit them all in. Don't worry about the dough sticking out of the top of the tin. Cover the dough and leave to rise for about 30 mins or until risen. Crumble the remaining cheese mix over the top.
- Heat oven to 180C/160C fan/gas 4. Bake for 40-45 mins or until golden and puffed (don't under-cook it or it may be squidgy in the middle). Leave the loaf in the tin for 10 mins, then lift it out with the parchment. Serve it whole, ready to be pulled into pieces.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
ARTICHOKE-CHEESE FRENCH BREAD
You'll love this amazing French bread appetizer. The creamy artichoke mixture is heaped on top of lightly toasted bread and then sprinkled with cheddar. -Becky Grondahl, Foothill Ranch, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside., In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese., Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.
Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 617mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
EASY CHEESY ARTICHOKE BREAD
I got this off a Hellmann's coupon, I think. It is super duper easy & extremely good. I made this for the first time last week for friends,and they raved & raved. It's like artichoke dip already on the bread! I liked it a bit broiled on top.
Provided by newspapergal
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix mayo, garlic, cheese and chopped artichoke hearts well.
- Spread on bread-- it makes enough to spread each side of the bread.
- Bake at 375* for 20 minutes.
- Slice& serve hot.
Nutrition Facts : Calories 378.2, Fat 18.7, SaturatedFat 6.1, Cholesterol 29.6, Sodium 936.5, Carbohydrate 37.6, Fiber 1.7, Sugar 2.2, Protein 14.9
More about "cheesy artichoke garlic loaf recipes"
EASY CHEESY KILLER ARTICHOKE BREAD - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (4)Estimated Reading Time 3 minsServings 4Total Time 10 mins
- In a large skillet set over medium-high heat, melt the butter until foamy. Add garlic and cook until fragrant, about 30 seconds. Scrape the cooked garlic into a large mixing bowl, and stir in artichoke hearts, mozzarella, cheddar, Parmesan, sour cream and shallot until combined.
- Slice the bread lengthwise. Place the bread halves on the prepared baking sheet, cut side up, and spoon the cheese and artichoke mixture overtop. Broil for about 5 minutes, or until the cheese is melted and bread is hot. Cut each half into six pieces and serve right away, while the cheese is still nice and melty.
CHEESY ARTICHOKE AND GARLIC BREAD - LA BELLA VITA CUCINA
From italianbellavita.com
Estimated Reading Time 6 mins
ARTICHOKE BREAD - CLOSET COOKING
From closetcooking.com
KILLER ARTICHOKE BREAD - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)
From recipetineats.com
CHEESY ARTICHOKE BREAD | VALERIE'S KITCHEN
From fromvalerieskitchen.com
CHEESY ARTICHOKE LOAF - WHO NEEDS A CAPE?
From whoneedsacape.com
CHEESY ARTICHOKE GARLIC BREAD RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 5 mins
- Heat a large pot of water to a simmer. Add salt, then artichokes. Boil gently 30 to 35 minutes or until you can pull a leaf out of the artichoke. Remove artichokes with a slotted spoon and let cool, until they are cool enough to handle. Remove the leaves from the artichoke bottom. Scoop out the choke. Cut the artichoke bottom into quarters and set aside.
- Heat the oven to 350 degrees. Combine the butter and garlic in a small saucepan and heat over very low heat for 10 minutes, stirring occasionally. Do not allow the garlic to brown.
- Place the artichoke hearts in a blender or food processor and pour the butter mixture over the artichokes. Blend until chunky. Scrape the artichoke mixture into a bowl and add the Gruyere and Tabasco and mix well. Season with salt and pepper to taste.
- Slice the bread in half lengthwise, leaving a "hinge." Spread the bread open and hollow out the top side. Spread the artichoke mixture on both sides.
SPINACH ARTICHOKE PULL-APART PARTY LOAF RECIPE | LAND O’LAKES
From landolakes.com
CHEESY ARTICHOKE BREAD - KATIE'S CUCINA
From katiescucina.com
CHEESY ARTICHOKE BREAD - IRON CHEF CHALLENGE - BEYER BEWARE
From beyerbeware.net
CHEESY ARTICHOKE GARLIC LOAF RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PULL-APART CHEESY GARLIC LOAF RECIPE | BON APPéTIT
From bonappetit.com
CHEESY ARTICHOKE GARLIC LOAF RECIPE BY HOLIDAY.COOK | IFOOD.TV
From ifood.tv
THE VIRAL CHEESY GARLIC BREAD RECIPE YOU NEED IN YOUR LIFE
From tasteofhome.com
49 DELICIOUS ITALIAN EASTER AND SPRING RECIPES
From italianbellavita.com
CHEESY ARTICHOKE GARLIC BREAD — CAFE HAILEE
From cafehailee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love