ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
- Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
- Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
Nutrition Facts : Calories 315 kcal, Carbohydrate 6 g, Protein 12 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 728 mg, Sugar 2 g, ServingSize 1 serving
BAKED ARTICHOKE DIP
Steps:
- 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
- Copyright® 2009 SLSH Enterprises, Inc.
SASSY BAKED ARTICHOKE DIP
This is not just another dip recipe. This is so good you will never make another artichoke dip recipe again. I have one that I posted on Recipezaar before I found this one, but this is the one I will be making from now on
Provided by southern chef in lo
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Drain the artichokes and chop up. Drain Rotel tomatoes.
- Mix all ingredients together. It won't look pretty, but trust me it will get better once baked.
- Spray baking dish with Pam and pour in the artichoke dip. Bake until browned on top and bubbly, about 15 minutes, at 375°F.
- Serve with Wheat Thins or your favorite cracker.
Nutrition Facts : Calories 200.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 18.6, Sodium 603.3, Carbohydrate 14.8, Fiber 2.9, Sugar 2.5, Protein 7.2
CREAMY BAKED ARTICHOKE DIP
Make and share this Creamy Baked Artichoke Dip recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Using electric mixer, beat first 8 ingredients in large bowl to blend.
- Fold in artichokes, mozzarella, green onions and jalapeño.
- Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.).
- Bake until bubbling and brown on top, about 20 minutes.
- Serve hot.
Nutrition Facts : Calories 325.9, Fat 27.5, SaturatedFat 15.9, Cholesterol 79.5, Sodium 410.7, Carbohydrate 12.2, Fiber 3.7, Sugar 1.7, Protein 10.2
BAKED ARTICHOKE DIP
Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests
Provided by Good Food team
Categories Starter
Time 1h25m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
- Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
- Remove from the oven, scatter over the chives and dive in.
Nutrition Facts : Calories 211 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium
BAKED ARTICHOKE DIP
There are many variations of this dip but this is my favorite. The mix of flavors is more complex than most artichoke dip recipes. It comes from Nordstroms Entertaining at Home Cookbook.
Provided by Slatts
Categories < 60 Mins
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Set aside 1/2 cup parmesan cheese.
- Combine the rest of the ingredients in a bowl and stir until well combined.
- Transfer the mixture to a casserole dish. Top with remaining parmesan cheese.
- Bake, uncovered, for 45 minutes until light brown and bubbly.
- Cool for 5 minutes before serving.
Nutrition Facts : Calories 219, Fat 14.5, SaturatedFat 5.8, Cholesterol 26.1, Sodium 1002.7, Carbohydrate 14.9, Fiber 3.9, Sugar 3, Protein 9.6
BAKED ARTICHOKE DIP
Make and share this Baked Artichoke Dip recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 60 Mins
Time 35m
Yield 1 1/3 cup, 24 serving(s)
Number Of Ingredients 10
Steps:
- Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
- Stir in chopped artichoke hears.
- Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.).
- Preheat oven to 375°F
- Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
- Preheat broiler.
- Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
- Broil until cheese melts, about 2 minutes.
- Serve warm with toasted baguette slices.
Nutrition Facts : Calories 28.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 4.4, Sodium 67.4, Carbohydrate 2.3, Fiber 0.9, Sugar 0.3, Protein 1.6
BAKED ARTICHOKE DIP
Make and share this Baked Artichoke Dip recipe from Food.com.
Provided by canarygirl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
- In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
- Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
- Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
- Serve with crusty french bread slices.
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4.8/5 (23)Total Time 45 minsCategory AppetizerCalories 279 per serving
- In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes. Meanwhile, squeeze as much moisture out of the thawed spinach as possible.
- Add the spinach and artichoke to the pan and cook for 1 minute, using your spatula to break up any hunks of spinach.
- Remove the skillet from the heat and add the sour cream, feta and two-thirds of the mozzarella (about 1 cup). Stir until the ingredients are all mixed together. Season to taste with additional salt, some black pepper, and a few dashes of hot sauce (more if you want more of a kick).
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